Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way 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 well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Shio-Koji Beef Steak is something which I’ve loved my whole life.
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 get started with this particular recipe, we have to prepare a few components. You can cook shio-koji beef steak using 3 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Shio-Koji Beef Steak:
- Make ready 2 Beef Steak
- Make ready 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.
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.
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’s going to wrap this up for this special food shio-koji beef steak recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget 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!
