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Homemade Miso Made In A Plastic Storage Container (salty Version) Recipe

Homemade Miso Made In a Plastic Storage Container (Salty Version) Recipe
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Prepare the ingredients before making Homemade Miso Made In a Plastic Storage Container (Salty Version) in your home. Then, follow these steps below to serve Homemade Miso Made In a Plastic Storage Container (Salty Version) for your family or friends.

Ingredients: Homemade Miso Made In a Plastic Storage Container (Salty Version)

  • 840 grams Dried soybeans
  • 480 grams Dried rice koji
  • 500 grams Salt (or shima maasu, Okinawan salt)

How to Make Homemade Miso Made In a Plastic Storage Container (Salty Version)

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Homemade Miso Made In a Plastic Storage Container (Salty Version) in your home by yourself.

    Step 1
  • Soak the soybeans in water overnight. Drain off the water the next day, and cook in fresh water slowly for about 4 to 5 hours. Skim off the scum that comes out of them carefully.
  • Step 2
  • When the soybeans are soft enough that you can crush one between the thumb and forefinger of your opposite hand (your left hand if you're right-handed, and vice versa), put them in a container that you have sterilized with ethanol and mash them.
  • Step 3
  • Reserve about 2 handfuls of the salt. Mix the remaining and salt and the rice koji together. (This mixture is called koji cut with salt.)
  • Step 4
  • Mix the soybeans and the salt-koji together well. Add the cooking liquid from the soy beans until the mixture has a soft doughy texture, about the same as your earlobe feels.
  • Step 5
  • Form the mixture from Step 4 into balls about the size of baseballs.
  • Step 6
  • Spray a plastic storage container with ethanol, and sprinkle the bottom with 1/2 of the salt that was reserved in Step 3. Press the balls from Step 5 tightly into the container, leaving no gaps.
  • Step 7
  • Cover the top with the remaining salt and spray lightly with ethanol. Cover with a piece of plastic wrap, spray with more ethanol and put on another layer of plastic wrap.
  • Step 8
  • Wipe off any soy beans that are stuck to the sides of the container, spray with more ethanol and put the lid on. Wrap in newspaper and leave in a cool dark place.
  • Step 9
  • Open it up in about 5 months to check on it. Mix it up from the bottom with a clean paddle.
  • Step 10
  • Spray lightly with ethanol and cover with 2 sheets of plastic wrap.
  • Step 11
  • It's ready to eat after about a year.
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