How to Make Appetizing Homemade Miso

Without fail making ultimate Homemade Miso easy, yummy, practical.

Good Evening every body, at this time you get present recipe Homemade Miso with 4 ingredients and 14 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 4 ingredients and 14 stages of easy cooking Homemade Miso.

Ingredients all Homemade Miso

1. Needed : Soy beans.

2. Prepare : Kome koji (Rice koji).

3. Needed : Salt.

4. Prepare : A storage bag (a zip-top bag or similar).

If all ingredients Homemade Miso it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Homemade Miso

1. Rinse the soy beans about 4 times, and soak overnight in plenty of water..

2. Drain off the soaking water, Put the soy beans in a pressure cooker, add enough water to cover, and cook under pressure for 20 minutes..

3. I used dried rice koji this time which needed to be soaked in water first, so I started preparing it at this stage, but if you are using fresh rice koji instead, just prepare the koji and salt when the beans are cooked..

4. When the pressure cooker has depressurized, check that the soy beans are tender enough that you can easily mash one between your thumb and forefinger..

5. Scoop the beans up with a ladle, drain off the liquid by tilting the ladle against the side of the pan, and put the beans in a plastic bag. Mash the beans up while they are still hot using a pestle or other equipment..

6. This is how the mashed beans look.This would be even easier to do if you have a food processor….

7. Mix the rice koji with the salt, rubbing them together well with your hands. Add the cooled mashed soy beans to this. It's easiest if you just cut open the bag the mash is in..

8. Mix well as if you were making hamburger mix. Press the mixture into a new clean plastic storage bag, making sure you don't leave any air pockets. Be especially sure to push it into the corners!.

9. Press out all the air in the bag before sealing it up. Write the date you made the miso on the bag and you're done!.

10. Now just let the miso mature for 6 months to a year before eating. Check on it occasionally for mold. If there is any mold, just throw out that part..

11. 1 month later… no mold has grown. It's going well♪.

12. 2 months later… looking good. There's some tamari (miso liquid) and it's starting to have the color of miso..

13. After 5 months. It's become quite soft, and there's a lot tamari. It looks ready to eat already, but wait patiently for another month!.

14. It's now a proper miso! Homemade miso tends to be high in salt, so use it in recipes that just call for a little of it ♪ It's terrific as a dip for vegetables..

Like that formula easy make with set recipes Homemade Miso, you also do look for more recipes cuisine other interesting on site us, available thousands of various recipes world food and we will continue to add and develop. Starting from culinary healthy easy, tasty, and nutritious to culinary fatty, hard, spicy, sweet, salty acid is on our page. Thank you for reading the ultimate recipe Homemade Miso.