Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, homemade miso. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Homemade Miso is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Homemade Miso is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook homemade miso using 5 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Homemade Miso:
- Make ready 400 g dry soybeans
- Prepare 200 ml water which cooked the soybeans
- Prepare 250 g sea salt
- Make ready 400 g Dried Kouji
- Make ready 80-100 g nama Miso (If you do not have miso, use 600g of Dried Kouji instead)
Instructions to make Homemade Miso:
- Wash soybeans and soak them in water over night.
- Boil or steam the soybeans until soften. The right softness is you can push with thum and the little finger.
- I use Maldon Salt, so I will make them into fine salt in a food processor. If you use other salt which is already fine, you will omit this step.
- Put 400g of dried rice Koji in a bowl and pour 200ml of water which you cooked the soybean.
- Mix them well.
- Press the surface softly to make it flatten and leave them for about 20 mins to absorb water.
- Mash the soybeans. Put the soybeans in ta sieve to drain excess water. Grind them in grinder or in a food processor. I like it use grinder.
- Mix the Koji (❻) with sea slat ❸. Please leave about 25 g of salt which you will use later. Mix them well.
- Put mashed soybeans (❼), Koji with sea salt (❽) in a big ball and mix them well.
- After mixing well the so, press the miso to remove any air.
- Sterilise the fermentation container.
- Take out the miso and make ball and removing any air inside.
- Lay the miso balls on the bottom. Punch the miso and get any air. It is very important to remove any air in order to prevent from getting mold.
- Make really sure any air in the miso and make it dome shape on the top.
- Sprinkle 25g of sea salt evenly on the surface of the mash. Cover with cling film.
- Place something as a weight. Leave at least 6 months and your miso is ready to use.
So that’s going to wrap it up for this exceptional food homemade miso recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
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