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Homemade Miso cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could be displayed at numerous standard situations possibly. I am certain you will see lots of people who just like the Homemade Miso dishes that you simply make.
Alright, don’t linger, let’s plan this homemade miso menu with 5 elements which are absolutely easy to find, and we have to process them at the very least through 16 methods. You should invest a while on this, so the resulting food could be perfect.
Composition - Homemade Miso:
- You need 400 g dry soybeans
- Prepare 200 ml for water which cooked the soybeans
- Give 250 g - sea salt
- Give 400 g Dried Kouji
- Prepare 80-100 g nama Miso (If you do not have miso, use 600g of Dried Kouji instead)
Homemade Miso making process:
- 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.
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