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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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Cooking class Bon-chan

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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.