Miso pickled in the small number
It takes time to remove salt, pickle, and make, but the flavor
is well-smelled.
Soak the broth in water overnight to remove salt.
Once the salt is removed, the skin on the surface is soaked, so use a bamboo skewer to float the thin skin and gently remove it with your fingers. (This process will prevent blemishes and streaks when you eat.)
Soak the broth in a combination of soy sauce and mirin for a few minutes. (Due to the osmotic pressure of soy sauce, remaining water will come out of the larvae, making the flavor more likely to soak.)
Wipe the water from the numbered litters in [3] with a towel or something similar, place gauze on a batter filled with Saikyo miso, and arrange the numbered litters.
Add gauze and Nishikyo miso to top it, and sandwich the small larvae with miso.
Leave it for about a day and it's finished. (You can see that the colour is darker.)
-
- Numbers
- 4
-
- Mirin
- 1 tablespoon
-
- soy sauce
- 1 tablespoon
-
- Saikyo Miso
- Appropriate amount
