Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, shio-koji beef steak. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Shio-Koji Beef Steak is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Shio-Koji Beef Steak is something which I’ve loved my entire life. They’re nice and they look fantastic.
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 a magical seasoning made from salt, malted rice and water.
To get started with this recipe, we have to prepare a few components. 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:
- Get 4 pieces Beef Steak
- Get 4 tbsp Shio-koji
- Make ready Mustard sauce
- Make ready 3 tsp Grainy mustard
- Get 5 tsp 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.
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.
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. 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’s going to wrap it up with this exceptional food shio-koji beef steak recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
