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!!
Shio koji (塩麴)
Shio koji literally translated is salt-koji.
Shio koji is made with mold(kojikin, aka Aspergillus Oryzae) which is added to rice, salt, and water and allowed to ferment. kojikin is also used to make miso paste, soy sauce, and sake.
Shio koji is magical stuff because it has enzymes that break down proteins. This not only brings out additional flavor and umami (glutamic acids) but also tenderizes meats and fish.
The enzymes also break down starches into sugars. Which is why your meat can burn easily if you’re not careful.
Here’s an analogy.
Think of shio koji as a bus load of construction workers.
All those construction workers get unloaded on your food (meat, vegetables) and bring out the best of those raw ingredients.
Building flavor upon flavor making it a completely new and refined edible product.
All you have to do is eat it!
What to eat with the steak?
As with many other meats, I like rice and potatoes and a few vegetables.
The rice and potatoes will fill you up and the vegetables will help balance out your meal.
Miso soup is also a must!
Garnish ideas: daikon oroshi (grated daikon radish), a little shiso (perilla), and lemon wedges!
What can you make with Shiokoji?
Vegetables, cooked and pickled
Dressings or sauces
It’s extremely versatile.
Do you have a favorite dish?
Where to get shiokoji?
Unless you live by a Japanese market, shio koji may be difficult to find.
Here is the live replay of me making Japanese style steak with shio koji. (the bonus recipe is shio koji asparagus!)
See you next week @ All Day I Eat like a shark on Youtube !