Japanese Style Steak with Shio Koji
There is nothing like a juicy rib-eye steak, properly cooked and properly seasoned now is there? I don’t eat meat as often as I used to so when I do I make it special. Today, we’re making Japanese style steak with shio koji. To finish it all off, we’ll be serving it with a homemade Japanese style dipping sauce. Get hungry!!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 people 1x
- Category: Main Dish
- Cuisine: Japanese
Ingredients
Scale
Shiokoji steak
- 2–4 Tbsps of shiokoji
- 1 pound of ribeye steak (or whatever cut you prefer)
steak dipping sauce
- 2–4 Tbsp Onion (grated)
- 1–2 cloves garlic (crushed)
- 3 Tbsps soy sauce
- 2 Tbsp sake
- 1 Tbsp mirin
- 1 Tbsp water
- 1/2 tsp sugar
- shiso (chopped 1/8in thick to garnish)
- grated daikon radish (to garnish)
Instructions
Japanese style steak with shiokoji
- Spread the shiokoji on the steak in a very light layer, it does not need to be completely covering the surface. Allow to marinate at least 20 minutes.
- After steak has marinated, use a large pan and preheat using medium heat. Add 2 Tbsps olive oil and when shimmering add the steak.
- After about a minute or so check the bottom to ensure it’s not burning. Check frequently and when it looks like it’s getting dark, flip. Turn down the heat to medium-low to prevent burning and allow to cook covered for at least 4-6 minutes. Use a thermometer to check for doneness (medium rare is 145F).
- When your desired level of doneness is reached, remove from pan and allow to rest at least 10 minutes. Serve with dipping sauce and enjoy!
Japanese steak dipping sauce
- While the steak is marinating, grate the onion and crush the garlic. Measure out all the other ingredients and place everything in a small sauce pan.
- Using medium heat, bring the mixture to just a boil and turn off the heat. Mix once or twice and remove from heat.
- Set aside until steak is ready. Serve with steak!
Notes
if you can’t find shiokoji at your local store, amazon sells the same shiokoji I useÂ