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. Are you ready to get hungry!!
What is shio koji (塩麴)?
Shio koji literally translated is salt-koji.
Shio koji is made with mold (called kojikin, or 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 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 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 busload of construction workers. All those construction workers get unloaded on your food (vegetables and for this instance steak meat) 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!
But again, like any other dishes, if you overdo it, the flavor will turn bad.
What can you make with Shio koji?
There is a variety of dishes you can make using shio koji apart from Japanese steak.
You can use it for vegetables, cooked and pickled.
Dressings or sauces and even marinade. I have made a salad using shio koji as dressing before and it’s also very easy to make.
Of course use it for fish and meat.
Curious? Have you tried shio koji before? Do you have a favorite dish?
Where to get shiokoji?
Unless you live by a Japanese market, shio koji may be difficult to find.
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!
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 !