Easiest Way to Make Yummy Shio-Koji Beef Steak
Easiest Way to Make Yummy Shio-Koji Beef Steak Delicious, fresh and tasty.
Shio-Koji Beef Steak. 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.
Rather than using a frying pan, use a grill or fish-roasting pan.
Recipe by Sakkopapa Great recipe for Shio-Koji Beef Steak.
Whenever I buy cheap meat, I pound it to tenderize it, which is so much work.
You can have Shio-Koji Beef Steak using 3 ingredients and 4 steps. Here is how you cook it.
Ingredients of Shio-Koji Beef Steak
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Prepare 2 of Beef Steak.
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It’s 2 tbsp of Shio-koji.
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Prepare 1 of Black pepper.
But with shio-koji, the meat was so tender and soft!
Shio-koji burns easily, so watch the heat as you cook.
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.
Shio-Koji Beef Steak step by step
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Place the beef in a plastic bag, then coat with shio-koji..
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Tightly seal the bag and let sit in the refrigerator for about 3 hours to let the flavors meld..
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Take the meat out of the refrigerator about 30 minutes to an hour before cooking..
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Cook both sides until crispy, transfer to a plate, and sprinkle with black pepper..
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.
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.
