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味噌(生味噌)|料理教室のBonちゃんさんのレシピ書き起こし

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材料

  • dried soybeans : 250g
  • 米麹 : 250g
  • 塩 : 100g

所要時間

15分

手順

  1. 1) prepare the soybeans 00:40

    Wash the soybeans with water (not listed) 2-3 times.
    Soak for 1 day with about 4 times the amount of water (not listed).

  2. 2) heat up 01:10

    Put 1 in the pressure cooker.
    Heat over low heat for about 3 minutes when pressure is applied.

  3. 3) Combine rice koji and salt 01:44

    Add rice koji and salt to the bag and shake.

  4. 4) 混ぜる 02:03

    2をザルにあける。
    大豆をハンドブレンダーまたはフードプロセッサーで潰す。
    3と煮汁(分量外)を入れて混ぜ、耳たぶ程度の柔らかさにする。

  5. 5) 保存袋に入れる 02:54

    保存袋に4を入れる。
    空気を抜いて封をして全体に詰める。
    常温で3ヶ月程度置いて完成。

Point

・The time required for soaking the soybeans in water (not listed) for one day is not included.
・Time required for about 3 months at room temperature is not included in the required time.
・If you don't have a pressure cooker, you can use a regular pot instead.
・During step 3, do not throw away the broth.
・In step 3, cool the soybeans to body temperature.
・If you use a large storage bag, you can double the amount.
・If miso gets on the storage bag, it will cause mold.

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