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!!
Servings Prep Time
2people 20minutes
Cook Time
15minutes
Servings Prep Time
2people 20minutes
Cook Time
15minutes
Ingredients
Shiokoji steak
steak dipping sauce
Instructions
Japanese style steak with shiokoji
  1. 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.
  2. After steak has marinated, use a large pan and preheat using medium heat. Add 2 Tbsps olive oil and when shimmering add the steak.
  3. 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).
  4. 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
  1. 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.
  2. Using medium heat, bring the mixture to just a boil and turn off the heat. Mix once or twice and remove from heat.
  3. Set aside until steak is ready. Serve with steak!
Recipe Notes

if you can’t find shiokoji at your local store, amazon sells the same shiokoji I use