Imported from Instagram
Japanese Miso Garlic Pickle
Whole garlic cloves are briefly blanched to soften their sharpness, then preserved in a sweet, savory miso mixture with mirin and sugar. Serve with hot rice, grilled fish, beef, pork, or as part of a simple Japanese meal.
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Ingredients
- 500 g garlic cloves (Peeled; approximately 4–5 heads of garlic. Keep the cloves whole.)
- 250 g miso paste (Regular miso; the source does not specify white, yellow, or red miso.)
- 100 ml mirin (Japanese sweet rice wine.)
- 50 g granulated sugar
Steps
- 1
Peel all of the garlic cloves, removing the papery skin while keeping the cloves whole. Prepare clean, dry jars or a resealable food-safe bag for the pickle.
- 2
Bring a pot of water to a boil. Add the peeled garlic cloves and boil for 2 minutes. The goal is only to lightly cook the garlic and mellow its harshness, not to make it fully soft.
- 3
Drain the garlic thoroughly in a strainer and allow excess water to drip away. Do not leave the cloves submerged in water.
- 4
In a bowl, combine the miso paste, mirin, and sugar. Stir until the mixture is evenly blended and smooth.
- 5
Add the drained garlic cloves to the miso mixture. Toss and fold until every clove is completely coated.
- 6
Transfer the coated garlic and all of the miso mixture to clean jars or a resealable bag. Press the garlic down firmly and remove as much trapped air as possible so the cloves remain surrounded by the miso mixture.
- 7
Wipe the jar rims and the outside of the containers clean, then seal them. Refrigerate for at least 1 day before serving, allowing the garlic to absorb the sweet, savory miso flavor. The spoken source also says it will be ready in about 1 week, which will produce a more developed pickle.
Notes
The description says the pickle is ready after one day, while the transcript says one week; use after 1 day for a lightly pickled result or wait about 1 week for deeper flavor. Keep refrigerated in a clean, sealed container. The source suggests serving it with hot rice, grilled fish, beef, pork, or as part of a simple Japanese meal. Quantities were not provided, so the ingredient amounts are practical estimates for extraction purposes.
Nutrition per serving
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