Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, shio-koji beef steak. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
You will be amazed at the tenderness and flavor. 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 Beef Steak is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Shio-Koji Beef Steak is something that I have loved my whole life. They’re fine and they look fantastic.
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:
- Make ready 4 pieces Beef Steak
- Prepare 4 tbsp Shio-koji
- Prepare Mustard sauce
- Prepare 3 tsp Grainy mustard
- Take 5 tsp Olive oil
Heat oil in a skillet at. Shio koji is made with mold (called kojikin, or Aspergillus Oryzae) which is added to rice, salt, and water and allowed to ferment. Shio koji is a magical ingredient because it has enzymes that break down proteins. This does not only bring out the additional flavor and umami (glutamic acids) but also.
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 becoming a really popular ingredient in Japan. You can make your own shio koji at home with Shio-koji is really versatile and can be used in any kind of cooking (See Shio Koji recipes)! Lo and behold, I find your recipes … I used it as a rub/marinade for some chunks of beef before. To taste shio koji on its own is to smell its fruity aroma, sense a round sweetness on the tip of the tongue akin to that of mirin or sweet white miso Marinating with salt always plumps up meat, so the welcome juiciness of the koji-touched beef was no surprise. But all the gaminess in the beef—that hit.
So that’s going to wrap this up for this exceptional food shio-koji beef steak recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
