Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, shio-koji beef steak. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Shio-Koji Beef Steak is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Shio-Koji Beef Steak is something which I’ve loved my entire life. They’re nice and they look fantastic.
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.
To begin with this particular recipe, we have to first prepare a few components. You can have shio-koji beef steak using 3 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Shio-Koji Beef Steak:
- Take 2 Beef Steak
- Get 2 tbsp Shio-koji
- Make ready 1 Black pepper
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.
Instructions to make Shio-Koji Beef Steak:
- Place the beef in a plastic bag, then coat with shio-koji.
- Tightly seal the bag and let sit in the refrigerator for about 3 hours to let the flavors meld.
- Take the meat out of the refrigerator about 30 minutes to an hour before cooking.
- Cook both sides until crispy, transfer to a plate, and sprinkle with black pepper.
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 is going to wrap this up for this exceptional food shio-koji beef steak recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
