そうめん（豚肉の豆乳ラー油そうめん）｜料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 20minutes
Miso (raw miso made from boiled soybeans)｜Transcription of Bon-chan's recipe from the cooking class
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Ingredients
- boiled soybeans : 500g
- 米麹 : 200g
- 塩 : 80g
- 漬け汁 : 50ml
Time required
15minutes
Procedure
-
1)
Preparing boiled soybeans
00:40
Put hot water (not listed) in a pot and bring to a boil.
Add the boiled soybeans.
Drain in a colander and cool to body temperature. -
2)
Making Shiokiri Koji
00:57
Put rice malt and salt in a plastic bag and shake.
-
3)
mix
01:20
Put 1 in a storage bag, close the seal, crush it and put it in a bowl.
Add 2 and mix.
Add pickled juice and mix. -
4)
保存袋に入れる
02:34
Put 3 in the storage bag.
Close the seal while expelling the air.
Wrap it in newspaper and leave it to rest for half a year to a year or more to complete.
Point
・For step 1, you can warm it in the microwave instead.
・During step 1, the pickling juice will be used, so do not throw it away.
・Step 2 makes it easier for rice koji to release enzymes.
・In step 3, make the dough as hard as an earlobe.
・In step 3, if the miso is hard, add more pickle juice.
・If miso gets on the mouth of the storage bag, it will cause mold, so wipe it clean.
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