Beccafico (Sardine Beccafico) | Recipe transcription from Tomomi Ogura's Italian Professional Training Course
小倉知巳のイタリアンプロ養成講座 Time required : 40minutes
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味噌（白味噌）｜料理教室のBonちゃんさんのレシピ書き起こし
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Ingredients
- 米麹(乾燥) : 150g
- 大豆水煮 : 150g
- 塩 : 20g
- 湯冷まし : 大さじ2
Time required
10minutes
Procedure
-
1)
湯冷ましを作る
00:34
沸騰させたお湯をカップに入れて冷めるまで置いておく。
-
2)
混ぜる
00:38
Place the rice koji in a food processor and grind finely.
Stomp the bag of boiled soybeans with your feet to make a paste.
Mix the rice koji and salt in a bowl.
Add the boiled soybeans and mix with a spatula.
Add the cooled boiled water and mix to combine.
Place in a ziplock bag, remove air and seal. -
3)
発酵させる
02:12
炊飯器に60℃のお湯(分量外)を入れて2を沈め、炊飯器のふたをせずに保温モードで8時間加熱する。
-
4)
取り出す
02:35
袋の上から手で押して固い麹の粒が残っていれば保温を追加する。
米麹の粒がなくなっていれば取り出して完成。
Point
・A recipe for low-salt white miso that can be made in one day.
-The salt content is low, so if you feel it is not salty enough, just add more salt when it is finished cooking.
- When keeping the rice warm in the rice cooker, occasionally kneading the bag will help the fermentation process proceed faster.
- If the water in the rice cooker gets low during fermentation, add more.
- If you close the rice cooker lid, the temperature will rise too much, so leave the lid open and set it to keep warm mode.
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