Steps to Make Perfect Homemade Miso Made In a Plastic Storage Container (Sweet or Not So Salty Version)

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, homemade miso made in a plastic storage container (sweet or not so salty version). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Homemade Miso Made In a Plastic Storage Container (Sweet or Not So Salty Version) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Homemade Miso Made In a Plastic Storage Container (Sweet or Not So Salty Version) is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook homemade miso made in a plastic storage container (sweet or not so salty version) using 3 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Homemade Miso Made In a Plastic Storage Container (Sweet or Not So Salty Version):

1. Get Dried soybeans
2. Take Rice koji (Seikyo's Yasaka label fresh organic koji)
3. Take Salt (or shima maasu, Okinawan salt)

Steps to make Homemade Miso Made In a Plastic Storage Container (Sweet or Not So Salty Version):

1. Wash the soybeans, and soak in plenty of water overnight.
2. Drain off the soaking water, and boil the soybeans in fresh water. Cook them slowly over medium-low heat for about 5 hours. Be careful not to let them burn.
3. Bubbles will rise to the surface as they cook so skim them off. Add water to the pot to cover the beans if the water level drops too low.
4. When the soybeans are soft they are done. You should be able to crush one easily between the thumb and forefinger of your opposite hand (your left hand if you're right handed).
5. Reserve 2 handfuls of the salt in a separate container. Mix the rest of the salt with the koji while breaking up the clumps with your hands. (The koji in the background has been mixed with salt.)
6. Spray a bowl or other container with 70% ethanol. Add the slightly cooled soy beans and mash them up using a potato masher. If a few bits of soybean are still left, it's fine.
7. Spray both hands with 60% ethanol, then mix the salt-koji and the mashed soybeans together well.
8. Add some of the soybean cooking liquid until the mixture is soft and dough-like, with a texture similar to how your earlobe feels. Form it into baseball-sized balls (these are called miso balls), as if you were making onigiri rice balls.
9. Spray a plastic storage box with 70% ethanol, and wipe it dry with a clean paper towel. Cover the bottom with some of the salt that was reserved in Step 5. (Leave some salt to sprinkle on top of the miso.)
10. Push the miso balls into the bottom of the plastic box so that there are no gaps. I don't throw the balls in. (Translator's note: some miso instructions say to throw the miso balls into the container to eliminate air pockets.) Verify that there are no air pockets by observing the miso from the outside of the box.
11. When all the miso balls are packed in, sprinkle all the remaining salt on top.
12. Spray the surface of the miso with 70% ethanol, and cover with plastic wrap. Spray again with ethanol and add another layer of plastic wrap.
13. 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.
14. Store 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.
15. It's ready to eat in 6 to 10 months.

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