Posted on Leave a comment

Green Lentil Miso

Green lentil miso adds a beautiful, earthy umami flavour to dishes. It is perfect in simple soups and stews, but goes especially well with ones containing coconut milk.

Green Lentil Miso

An earthier, soya-free miso
Prep Time10 mins
Cook Time0 mins
Ferment180 d
Course: Ingredient
Cuisine: Japanese
Keyword: green lentils, Koji, miso
Servings: 10 50g
Calories: 71kcal

Ingredients

  • 1 packet Umami Chef Koji
  • 300 g cooked green lentils (use drained, canned lentils or cook 150g dried green lentils)

  • 35 g salt

Instructions

  • Ensure that all your equipment is very clean. Running it through a dishwasher is the easiest way to ensure cleanliness, but jars could also be placed in an oven at 90’C for 20 minutes, if a dishwasher is unavailable
  • Cool the cooked green lentils to room temperature
  • In a large bowl, mix the koji, lentils and salt
  • Massage them together for a minute or two, so the lentils release some liquid
  • Squash the mixture into a jar, trying not to leave any pockets of air
  • Wipe any stray miso from the walls of the jar
  • Sprinkle a fine layer of salt on the surface, to prevent mold from forming
  • Cut a piece of greaseproof paper or cling film to fit over the surface and then weigh down with a glass weight (a small jar filled with water that fits inside your big jar is perfect!)
  • Cover with a t-towel, to prevent flies from entering
  • Leave to ferment at room temperature for 6 months