Recipe of Favorite Shio-Koji Beef Steak

Shio-Koji Beef Steak. 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.

Try it grilled, broiled, or in this simple pan-fried version. Slice beef into strips ½-inch thick. Mix in the koji, garlic and ginger and massage well.

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, shio-koji beef steak. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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.

Shio-Koji Beef Steak is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Shio-Koji Beef Steak is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have shio-koji beef steak using 5 ingredients and 0 steps. Here is how you cook it.

The ingredients needed to make Shio-Koji Beef Steak:

1. Take 4 of pieces Beef Steak.
2. Take 4 tbsp of Shio-koji.
3. Make ready of Mustard sauce.
4. Prepare 3 tsp of Grainy mustard.
5. Take 5 tsp of Olive oil.

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.

Instructions to make Shio-Koji Beef Steak:

Here is how you achieve it. Shio Koji makes a quick and easy marinade for meat. Try it grilled, broiled, or in this simple pan-fried version. Stirring blended shio koji into the jus right before serving seasons the sauce, and it gives it extra savory depth, with a hint of funkiness that echoes the flavor of dry-aged beef. Using tongs, transfer beef to a medium saucepan.

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