Nishin Miso
Recipes make use of ingredients that are often thrown away, such as meatless slits and ginger skin. If you want it to last a long time, the key is to heat it thoroughly and remove the moisture. It is recommended to eat it on rice or tofu.
How to make it
1
Refill the kelp with water, shredded 2-3mm and then finely chop. Chop the green onions and ginger skin in the same way.
2
Boil the sinus to remove the odor before using the sinus. Place in boiling water, boil for about 15 minutes, then remove, wipe off the water and chop finely.
3
Add all [1], [2] and [A] to the pot and mix well.
4
Place over low heat and knead while mixing well to prevent burning. It's fine to heat for about 10 minutes and remove from the heat once the moisture has disappeared.
5
Serve in a bowl and it's finished.
material
-
- Use the tail part for the body
- 75g
-
- the kelp returned
- 50g
-
- Blue onion
- 40g
-
- Uses ginger
- 10g
-
[A]
- Shinshu miso
- 150g
-
- egg
- 1 piece
-
- sugar
- 4 tbsp
-
- Japanese sake
- 50cc
-
- Mirin
- 50cc
[PR]
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