Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, shio-koji beef steak. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Shio-Koji Beef Steak is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Shio-Koji Beef Steak is something which I’ve loved my entire life. They’re nice and they look wonderful.
If you marinate longer times, the meat can be softer. After the marinade, lightly wipe away the excess Shio Koji. Great recipe for Shio-Koji Beef Steak.
To begin with this recipe, we have to prepare a few ingredients. You can cook shio-koji beef steak using 3 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Shio-Koji Beef Steak:
- Get 2 Beef Steak
- Take 2 tbsp Shio-koji
- Get 1 Black pepper
Rub all sides of the meat (like sirloin or something thin and grainy like skirt or flank steak) generously and then let it sit. 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. As with other koji kin-derived ingredients like soy sauce and miso, shio koji lends savory. [Photograph: Vicky Wasik] Shio koji is a Japanese cure/marinade made by fermenting grain koji (cooked grain, traditionally rice, that has been inoculated with Aspergillus oryzae, the mold that gives us miso, soy sauce, and sake), water, and salt until the mixture thickens to a porridge-like consistency and takes on a sweet, funky aroma.
Steps 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.
Rich in protease and amylase enzymes that can break down. Shio koji literally translated is salt-koji. 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.
So that is going to wrap it up for this exceptional food shio-koji beef steak recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
