Miso pickled cheese
This time I used half of Saikyo miso and Shinshu miso, but the flavor also varies depending on the type and proportion of miso used. Try it out with miso you can find at home.
How to make it
1
Mix Nishikyo miso and Shinshu miso in a 1:1 ratio, then combine cheese wrapped in a cloth towel to soak in miso. Place in the fridge and let it sit all day long.
2
Remove the cheese from the miso and lightly cook the surface in a frying pan. Be careful not to overcook it as it can easily burn.
Ingredients for 4 people
-
- Processed cheese
- 4 slices
-
- Camembert Cheese
- 4 slices
-
- Saikyo Miso
- Appropriate amount
-
- Shinshu miso
- Appropriate amount
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