White-fried miso
A method of making white-neri miso that can be used for miso dengaku, bath-blowing radish, and grilled rice balls. It's convenient to keep it on hand.
You can also enjoy the arrangement by adding vinegar or spicy food. If you knead it well and heat it will last for about a month. It's important to remove moisture.
You can also enjoy the arrangement by adding vinegar or spicy food. If you knead it well and heat it will last for about a month. It's important to remove moisture.
How to make it
1
Put all the ingredients in a pot and knead well using a spatula.
2
Once everything is integrated, knead it over medium heat.
3
Knead for about 25 minutes, then lift it with a spatula and the miso is sticky enough to fall off or not.
material
-
- White miso
- 500g
-
- sugar
- 100g
-
- Alcohol
- 1/4 cup
-
- Mirin
- 1/4 cup
-
- A little
- 2 tbsp
-
- Whole eggs
- 2
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