唐揚げ（手羽先の唐揚げ）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 30minutes
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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- Number of Videos
- 321本
Ingredients
- dried soybeans : 250g
- 米麹 : 250g
- 塩 : 100g
Time required
15minutes
Procedure
-
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)
heat up
01:10
Put 1 in the pressure cooker.
Heat over low heat for about 3 minutes when pressure is applied. -
3)
Combine rice koji and salt
01:44
Add rice koji and salt to the bag and shake.
-
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)
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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