●Overnight Fermented Miso with Okara Made in a Soup Jar
■Ingredients (for one 400 ml soup jar)
130g rice malt (dried/returned to room temperature)
75g okara (raw)
13g salt
13g salt 180ml water
■How to make
【1】Put the rice malt in a food processor and blend.
【2】Put the okara and water in a small saucepan and heat over low-medium heat for about 3 minutes, stirring constantly.
When thoroughly heated, place in a clean, insulated soup jar.
Allow to cool until it reaches 65 degrees.
【3】Add 1 and mix quickly, then cover tightly and let stand for 8 hours.
Place in a clean container and store in the refrigerator.
★Points
If the temperature is too high or too low, it will not ferment properly.
In step 3, be sure to mix quickly to prevent the temperature from dropping.
It can be stored in the refrigerator for about 2 weeks.
In step 3, mix quickly so that the temperature does not drop.
●grilled rice ball with shiso miso
■Ingredients
2 servings of rice
3 tablespoons overnight fermented miso
2 pieces of green shiso
A little sesame oil
■How to make
【1】 Chop the aojiso and mix with miso.
【2】 Chop green soybean paste and mix with miso. 2] Make half of rice balls and spread half of the mixture on each rice ball.
【3】Spread a little of the mixture on each rice ball.
Grill for about 4 minutes until fragrant and browned.