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Koji Steak with Teriyaki Sauce, Puffed Rice and Wild Mushrooms. This is a lovely simple way to serve a great steak! Koji is fermented rice and it changes the colour and texture of the meat, tenderising it.
Koji is a rice grain that has been introduced with a live culture (Aspergillus oryzae for those of you in the know, bless you) and is one of the main ingredients in making soy sauce and miso...
22 kwi 2024 · Place the rice-and-mold-covered steaks in the fridge, uncovered, on a rack set into a sheet pan. Let the steaks age for 2 days in the fridge. Day of cooking. Preheat your grill, set up for direct-heat cooking. Rinse the koji from your steaks, pat them dry, and season generously with salt and pepper.
Koji Steak with Miso Roscoffs, served with a teriyaki sauce and wild rice that has been fried until it puffs up and crisps. The combination of textures and flavours is amazing!
28 sie 2024 · Ingredients. 1 rib-eye steak (about 1 kg) 45 gm (¼ cup) koji rice powder (see note) 100 ml extra-virgin olive oil. 600 gm mixed mushrooms (Swiss brown, king brown and enoki) 6 spring onions, thinly sliced. 1 leek, white part only, thinly sliced. 4 garlic cloves, thinly sliced. 60 ml (¼ cup) Japanese whisky. 150 ml beef stock.
8 mar 2021 · It’s easy to make at home and it only takes two ingredients: a piece of steak and rice koji powder.
24 sie 2020 · Sake - Made by using rice koji and extremely tricky but, very rewarding when done. Shio koji - A cure or marinade made with salt, koji and water. Used to briefly marinate beef, chicken or fish.
