White Miso
- Cook
- 640 min
-
[MED] 10 min
[EXT LOW] 150 min
[WARM 140°F] 480 min
150 g dried soybeans
200 g rice koji (malted rice)
3 ½ tablespoons (30 g) kosher salt
In a large bowl, soak soybeans for 12 hours. Split a bean to check if water has absorbed through. Transfer drained beans to the pot, immerse in fresh water and boil uncovered on [MED] heat for 10 minutes.
Once the water boils, skim any foam from the surface. Cover and simmer over [EXT LOW] for 150 minutes.
Once the beans are soft enough, drain them using a strainer, keeping the broth. Use a blender to puree the beans. Gradually add the broth until the puree is firm enough to be rolled into a ball with your hands.
Separate rice koji into individual grains and mix with salt. Add the bean paste to the mixture and smooth the surface. Cover and ferment at [WARM 140°F] for 480 minutes (8 hours), stirring lightly every 2 hours.
Miso can glaze fish and vegetables, marinate steak, stir into soup, or whisk into salad dressings. It can be refrigerated for up to 6 months.
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