Japanese Miso Garlic Pickle
Japanese Miso Garlic Pickle
Ingredients
- 1 head garlic, peeled
- 200 grams white miso
- 2 tablespoons mirin
- 2 tablespoons sugar
Instructions
- 1
Peel all the cloves from the head of garlic.
⏱️ 5 min
- 2
Bring a pot of water to a rolling boil. Carefully add the peeled garlic cloves to the boiling water and blanch for 1 minute.
⏱️ 2 min•🌡️ 100
- 3
Immediately transfer the blanched garlic cloves from the boiling water into an ice bath to stop the cooking process. Let them cool completely.
⏱️ 3 min
- 4
Drain the garlic thoroughly and pat the cloves completely dry with a paper towel. Ensure no moisture remains.
⏱️ 3 min
- 5
In a medium-sized bowl, combine the 200 grams of white miso, 2 tablespoons of mirin, and 2 tablespoons of sugar.
⏱️ 2 min
- 6
Mix these ingredients well with a spoon until a uniform and smooth miso paste is formed.
⏱️ 2 min
- 7
Take a clean, sterilized glass jar. Spread a thin layer of the prepared miso paste at the bottom of the jar.
⏱️ 1 min
- 8
Place a single layer of the dried garlic cloves on top of the miso paste.
⏱️ 1 min
- 9
Continue layering the miso paste and garlic cloves, alternating between them, until the jar is filled, ending with a layer of miso paste.
⏱️ 2 min
- 10
Cover the jar tightly with its lid.
- 11
Refrigerate the miso garlic pickles for at least 1 day before serving. They can be stored in the refrigerator for up to 1 month.
⏱️ 1440 min
- 12
Serve the finished miso garlic pickles with hot rice, grilled fish, or as a flavorful component of any Japanese meal.
Kitchen Tools
Nutrition Facts (per serving)
Japanese Miso Garlic Pickle
- 1 head garlic, peeled
- 200 grams white miso
- 2 tablespoons mirin
- 2 tablespoons sugar
Instructions
- 1
Peel all the cloves from the head of garlic.
⏱️ 5 min - 2
Bring a pot of water to a rolling boil. Carefully add the peeled garlic cloves to the boiling water and blanch for 1 minute.
⏱️ 2 min•🌡️ 100 - 3
Immediately transfer the blanched garlic cloves from the boiling water into an ice bath to stop the cooking process. Let them cool completely.
⏱️ 3 min - 4
Drain the garlic thoroughly and pat the cloves completely dry with a paper towel. Ensure no moisture remains.
⏱️ 3 min - 5
In a medium-sized bowl, combine the 200 grams of white miso, 2 tablespoons of mirin, and 2 tablespoons of sugar.
⏱️ 2 min - 6
Mix these ingredients well with a spoon until a uniform and smooth miso paste is formed.
⏱️ 2 min - 7
Take a clean, sterilized glass jar. Spread a thin layer of the prepared miso paste at the bottom of the jar.
⏱️ 1 min - 8
Place a single layer of the dried garlic cloves on top of the miso paste.
⏱️ 1 min - 9
Continue layering the miso paste and garlic cloves, alternating between them, until the jar is filled, ending with a layer of miso paste.
⏱️ 2 min - 10
Cover the jar tightly with its lid.
- 11
Refrigerate the miso garlic pickles for at least 1 day before serving. They can be stored in the refrigerator for up to 1 month.
⏱️ 1440 min - 12
Serve the finished miso garlic pickles with hot rice, grilled fish, or as a flavorful component of any Japanese meal.