White-necked 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.
How to make it
1
Put all the ingredients in a pot and mix well before setting the heat.
2
Once everything is mixed, place on low heat and knead it while checking the bottom of the pot for about 20 minutes.
3
Once the miso is hard and sticky, remove from the heat and cool to finish.
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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