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Miso｜Miki Mama Channel's Recipe Transcription

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Miki Mama Channel

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Ingredients

soy : 2 kg
Malted rice : 2 kg
Crude salt : 1 kg
Heavy salt (put in a plastic bag) : 1 kg

Time required

155minutes

Procedure

1) Return the beans 00:34
Rinse the soybeans thoroughly while changing the water to remove dust and dirt on the surface of the soybeans.
Put the soybeans in a large container for storage such as a bucket, add water (outside the amount) to about 10 cm above the beans, and let it soak for 24 hours until it swells to double the size.
2) Pressurize with a pressure cooker 01:23
Add the amount that fits in the pressure cooker at a time, pressurize and reduce the heat to low, heat for 20 to 25 minutes, and quench.
Boil until soft enough to be easily crushed with your thumb and ring finger.
3) cool 02:42
Give 2 to the colander and let it cool.
Do not throw away the broth (about 500 ㏄) for later use, but put it in a bowl.
4) Stir with a food processor 03:37
When 3 has cooled, add it to a food processor little by little and stir until there are no grains.
Put in a large bowl, add rice jiuqu, salt, and broth (about 400 ㏄), and mix by hand to scoop up from the bottom.
If it is hard, add broth until it is hard enough to hold in your hand.
5) Make miso dumplings 05:57
Roll it by hand to make miso dumplings and tap it into a bucket covered with a plastic bag to remove the air.
When all is done, flatten the surface, attach the plastic wrap tightly to prevent air from entering, put salt in a plastic bag, and tie it as a weight.
6) save 07:56
Place in a cool, shaded and well-ventilated place where there is no temperature change, and store until September to October.
On the way, open it from July to August and watch the situation. If mold grows on the surface, remove it and reapply a new wrap.
Seal again and store.
7) Divide into storage bags 08:21
Around September to October, open it again and remove any mold on the surface.
If you taste it and the saltiness is softened and mellow, stir it and put it in a storage bag.
Store in the refrigerator.

Point

・ Handmade miso is safe and secure because it does not contain preservatives. If you make it in the cold weather (January 20, 2020), it will be delicious because it is cold and not easily damaged.
・ Soybeans can be boiled softly by soaking them in water for a long time.
・ As a guideline for boiling, the softness is such that it can be easily crushed without using the thumb and ring finger, which are difficult to apply force. Note that if it is harder than that, the miso will not be smooth.
・ If you use a food processor, you will get a smooth miso. If you don't have a food processor, put it in a bag and squeeze it with your feet or squeeze it with your hands.
-You can make it using a plastic bag without buying a special container. If air enters, mold will grow easily, so attach the plastic wrap to the surface.
・ Miso is vulnerable to temperature changes, so store it in a cool place in the shade.