Japanese Style Steak With Shio Koji Recipes

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JAPANESE STYLE STEAK WITH SHIO KOJI



Japanese Style Steak with Shio Koji image

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!!

Provided by patrick

Categories     Main Dish

Time 35m

Number Of Ingredients 11

2-4 Tbsps of shiokoji
1 pound of ribeye steak (or whatever cut you prefer)
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)

Steps:

  • 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!
  • 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!

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