Ratio by weight 10:7:3 = fresh koji: dried soybeans : salt
Source: Aedan San Francisco
1. Rise soybeans several times and drain
2. Measure soybeans with a measuring cup and place in a large container. Measure out water (3x the amount of soybeans) and mix with soybeans. Soak the soybeans for at least 12 hours. Drain soybeans before cooking.
3. Set a basket for steaming in a pressure cooker and add 1-2 cups of water. Place a steaming cloth over the basket and add drained soybeans.
4. Tightly close lid and heat over a medium high heat. Lower the heat when the steam lifts the pressure pin. Steam soybeans for 30 minutes until they become tender.
5. Drain excess liquid from steamed soybeans and place in large bowl. Mash the soybeans, and add koji, and salt. Mix well.
6. Take a handful of mashed beans and form into balls, squeezing out any air. Place ball into container and push down to remove any air. (*it is important there is no air in the miso)
7. Place two layers of plastic wrap on top of the miso, then cover with salt to weigh it down and prevent mold from forming on the surface of the miso.
8. Store the container is a dark, cool place and let ferment 6 months to 1 year.
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Serving Size: 1 Serving (72g) | ||
Recipe Makes: Servings | ||
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Calories: 184 | ||
Calories from Fat: 21 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 31.7mg | 1 % | |
Potassium 906.5mg | 24 % | |
Total Carbohydrate 46.7g | 14 % | |
Dietary Fiber 19.1g | 76 % | |
Sugars, other 27.6g | ||
Protein 7.9g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 184
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