Variety to Cooking Perfect Homemade Miso
Wishing to dine Homemade Miso a 5-star restaurant's, but for some reasons are not able to go to restaurants. This page gonna help you with useful ways on producing a Homemade Miso like a famous chef made.
We hope you got benefit from reading it, now let's go back to homemade miso recipe. To cook homemade miso you only need 5 ingredients and 16 steps. Here is how you cook it.
To make an unforgettable Homemade Miso, here are the ingridients required:
- Get 400 g of dry soybeans.
- Get 200 ml of water which cooked the soybeans.
- You need 250 g of sea salt.
- Use 400 g of Dried Kouji.
- Use 80-100 g of nama Miso (If you do not have miso, use 600g of Dried Kouji instead).
After preparing the components, next you are ready to make your appetizing Homemade Miso by following the procedures on this section:
- 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..
Recipe : Homemade Miso
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