Shio-Koji Beef Steak. Shio Koji is a magical seasoning made from salt, malted rice and water. It not only tenderizes meat and fish, but also brings out the flavor, known as Umami. Shio Koji is my answer to make restaurant-quality steak at home.
Shio Koji is my answer to make restaurant-quality steak at home. Shio koji is a magical ingredient because it has enzymes that break down proteins. Cover with gauze, then set the beef on top.
Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, shio-koji beef steak. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Shio Koji is a magical seasoning made from salt, malted rice and water. It not only tenderizes meat and fish, but also brings out the flavor, known as Umami. Shio Koji is my answer to make restaurant-quality steak at home.
Shio-Koji Beef Steak is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Shio-Koji Beef Steak is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have shio-koji beef steak using 5 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Shio-Koji Beef Steak:
- {Take 4 of pieces Beef Steak.
- {Take 4 tbsp of Shio-koji.
- {Prepare of Mustard sauce.
- {Get 3 tsp of Grainy mustard.
- {Get 5 tsp of Olive oil.
Shio koji is primarily used as a marinade for poultry, meat, and seafood. It's made by fermenting a mixture of grain koji (cooked grain, most commonly rice, that has been inoculated with Aspergillus Oryzae and then dried), salt, and water to create a porridge-textured product with a sweet, funky aroma. Place the beef in a plastic bag, then coat with. Shio koji is a simple and versatile cure/marinade for poultry, meat, seafood, and even vegetables that imparts savory and subtle sweet notes to foods, while also tenderizing them thanks to enzymes that break down both proteins and starches.
Steps to make Shio-Koji Beef Steak:
- Spread 2 tablespoons of shio-koji over a shallow dish..
- Cover with gauze, then set the beef on top..
- Put another layer of gauze over the meat, then cover with the remaining 2 tablespoons of shio-koji..
- Let it sit for 30 minutes. The beef will look redder..
- Set a grill or fish roaster on high heat for two minutes. Then, put the meat in and cook. It's ready when both sides are crispy..
- Put the grainy mustard and olive oil in a bowl..
- Combine..
- Cut the beef diagonally into easy-to-eat pieces, then transfer to a plate and top with the sauce. If you cook it until it's medium, the inside should still be faintly pink when sliced..
- This is the yuzu pepper paste version..
Shio koji is made with mold (called kojikin, or Aspergillus Oryzae) which is added to rice, salt, and water and allowed to ferment. Kojikin is also used to make miso paste, soy sauce, and sake. Shio koji is a magical ingredient because it has enzymes that break down proteins. Scrape the excess koji from the steak then place onto the oiled grill. To serve – spoon crispy rice into the bottom of a shallow bowl.
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