Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, homemade miso made in a plastic storage container (salty version). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
White miso is less salty than brown or red, so while I wouldn't pile on other salty ingredients without tasting, I also. ··· We specialize in making plastic injection mould which covers a great range. The top countries of suppliers are India. Plastic Container Storage Plastic Bins Container Store Storage Containers Kitchen Organization Kitchen Storage Storage Organization Organizing Ideas Storage Ideas.
Homemade Miso Made In a Plastic Storage Container (Salty Version) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Homemade Miso Made In a Plastic Storage Container (Salty Version) is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have homemade miso made in a plastic storage container (salty version) using 3 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Homemade Miso Made In a Plastic Storage Container (Salty Version):
- Prepare 840 grams Dried soybeans
- Prepare 480 grams Dried rice koji
- Make ready 500 grams Salt (or shima maasu, Okinawan salt)
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Steps to make Homemade Miso Made In a Plastic Storage Container (Salty Version):
- Soak the soybeans in water overnight. Drain off the water the next day, and cook in fresh water slowly for about 4 to 5 hours. Skim off the scum that comes out of them carefully.
- When the soybeans are soft enough that you can crush one between the thumb and forefinger of your opposite hand (your left hand if you're right-handed, and vice versa), put them in a container that you have sterilized with ethanol and mash them.
- Reserve about 2 handfuls of the salt. Mix the remaining and salt and the rice koji together. (This mixture is called koji cut with salt.)
- Mix the soybeans and the salt-koji together well. Add the cooking liquid from the soy beans until the mixture has a soft doughy texture, about the same as your earlobe feels.
- Form the mixture from Step 4 into balls about the size of baseballs.
- Spray a plastic storage container with ethanol, and sprinkle the bottom with 1/2 of the salt that was reserved in Step 3. Press the balls from Step 5 tightly into the container, leaving no gaps.
- Cover the top with the remaining salt and spray lightly with ethanol. Cover with a piece of plastic wrap, spray with more ethanol and put on another layer of plastic wrap.
- Wipe off any soy beans that are stuck to the sides of the container, spray with more ethanol and put the lid on. Wrap in newspaper and leave in a cool dark place.
- Open it up in about 5 months to check on it. Mix it up from the bottom with a clean paddle.
- Spray lightly with ethanol and cover with 2 sheets of plastic wrap.
- It's ready to eat after about a year.
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