Homemade Miso Made In A Plastic Storage Container (Salty Version) Recipe by cookpad.japan
Cooking Instructions 1 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. 2 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. 3 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.) 4 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. 5 Form the mixture from Step 4 into balls about the size of baseballs. 6 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. 7 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. 8 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. 9 Open it up in about 5 months to check on it. Mix it up from the bottom with a clean paddle. 10 Spray lightly with ethanol and cover with 2 sheets of plastic wrap. 11 It's ready to eat after about a year. 1 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. 1 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. 2 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. 2 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. 3 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.) 3 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.) 4 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. 4 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. 5 Form the mixture from Step 4 into balls about the size of baseballs. 5 Form the mixture from Step 4 into balls about the size of baseballs. 6 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. 6 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. 7 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. 7 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. 8 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. 8 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. 9 Open it up in about 5 months to check on it. Mix it up from the bottom with a clean paddle. 9 Open it up in about 5 months to check on it. Mix it up from the bottom with a clean paddle. 10 Spray lightly with ethanol and cover with 2 sheets of plastic wrap. 10 Spray lightly with ethanol and cover with 2 sheets of plastic wrap. 11 It's ready to eat after about a year. 11 It's ready to eat after about a year. 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