Red lentil miso is probably the quickest miso you can make – you don’t need to soak the beans overnight and the lentils cook in under 20 minutes. Then it’s just a case of mixing the cooled lentils with koji and salt and pressing into a jar.
This miso will probably be at its best after about 4 months, but will be ready faster if the temperature is especially warm (higher than 30°C) or longer if the temperature is less than 20°C.
This red lentil miso is a delicious sweet miso that works especially well in soups and salad dressings.
Red Lentil Miso
- 150 g Red Lentils
- 1 packet Umami Chef Koji
- 35 g Salt
- Weigh out the lentils and then cook until soft
- Drain them well, trying to remove as much water as possible.
- Once the lentils are cool, mix in the koji and salt.
- Ensure the koji and salt and evenly distributed through the mixture
- Form the mixture into balls, squeezing out as much air as you can. If the balls crack and fall apart the mixture is too dry and a small amount of cooled, boiled water should be added. If the balls ooze water, place in a muslin cloth and try to squeeze out as much as possible.
- Press the balls into a clean jar, removing as much air as possible. Then sprinkle the surface with a layer of salt. Add a weight to the top of the miso, to squeeze out as much air and liquid as possible, Then leave at room temperature for 4 months