Miso-making Boot camp Day 2!
On Day 1, I cleansed soy beans and soaked soy beans till hydrated.
|A dry soy bean vs. soak soy bean. 27 hous of soaking... did I over soak it?|
Now, cook soy beans in low-heat to soften its texture to the point that you can mash a bean with your thumb and pinky.
|Soya beans bought from Greek spice store may not be the best for miso-making?|
It's roughly supposed to take 4 hours of simmering, but my beans did not get softened... so continued to simmer for total 10 hours. Beans were still tough. Is this a sign of disaster?
Anyway, next step is to smash soy beans with hands... well, beans were too tough to breakdown with my hands. So, I used a blender for mashing process.
|Blend soy beans little by little|
Hydrate KOJI with luke warter for 30 minutes (if you are using dried KOJI).
|Do not use hot water as KOJI is alive. Heat will damage living culture in KOJI.|
Then, mix hydrated KOJI and salt. Mix well.
|It is important to blend well as this process will impact fermentaiton process later on. Remember these guys are ALIVE.|
Then, blend it with mashed soy beans WELL.
|Mixture of KOJI and soy produces the aroma of miso. So intoxicating.|
Finally, cover miso with plastic wrap. Then, place a weight on top of miso.
|Macrobiotic books in Japanese are a weight for miso (^^)|
Keep miso in room temperature for 10 months, and you will see the result. During the 10-month, fermentation will gradually take place. Let LIVING culture in miso do a job. Now, you sit back and relax (^^)
Meanwhile, here another attempt of today, SPICY ROSEMARY TOFU.
A key of this recipe is to let tofu soak up all juices, spices, and olive oil follow by intense frying with HIGH heat.
Mixed hot peppers, as you wish. I used 1 tiny Thai Chili bomb and 1 Japanese red pepper. Chopped
1 Medium-firm tofu = 500g, drained well.
1/2 small shallot, sliced.
3 cloves of garlic, sliced.
1/2 extra virgin olive oil
1 tsp black pepper
Rosemary, as you wish.
Put all ingredients in a same container - place tofu at the bottom, then add a layer of veggies and spices. So, tofu will absorb all juices coming from then. Let it rest in a fridge for 2-3 days for the soaking process.
Finally cook all veggies in a pan then add tofu in high heat.
Aroma of GARLIC and ROSEMARY and heat from Thai Chili BOMB = irresistible!
Thank you for reading my blog!
One recipe, One day!!
Have a nice day!!!