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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.
Made from rice that is inoculated with Aspergillus oryzae, Shio Koji has a mild and sweet flavor that is the basis of miso paste and one of the most versatile ingredients in a Japanese kitchen. Shio Koji can be used as a marinade to both tenderize and flavor meats, as part of a sauce, or as a replacement for salt.
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!
5 mar 2023 · A Condiment. Shio koji also has a range of textures, from thick and chewy to creamy and smooth, depending on how it’s made. This makes it a delicious and satisfying condiment on its own or as a building block that when mixed with other ingredients can create a wide variety of blended condiments.
28 sie 2024 · Arrange bean and mushroom mixture on a serving plate. Top with steak and miso butter to serve. If the steak browns too quickly, transfer to try and roast in 170°C oven (8-10 minutes). Koji rice powder, a Japanese fermenting culture, can be used to tenderise meat and bring out the umami flavour.
Koji marinaded flank steak is first grilled to perfection then paired with crispy, crunchy rice and then drenched in salty miso butter. Get the recipe.
12 mar 2023 · 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.
