Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, shio-koji beef steak. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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.
Shio-Koji Beef Steak is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Shio-Koji Beef Steak is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have shio-koji beef steak using 5 ingredients and 9 steps. Here is how you can achieve it.
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
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.
Instructions 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.
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.
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