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Home Cooking

Koji/shio koji for meat = magic!

carophil11 | Mar 17, 201706:19 PM     21

I've recently become obsessed with working on fermentation projects (kimchi, lacto-fermented everything, yogurt, miso, kombucha, even soy sauce). I recently bought some koji-kin (aspergillus oryzae - the fungus used to make many asian fermented foods/drinks) to make koji rice to use for several experiments (i'm currently making miso and soy sauce, have made shio koji, and want to try to make sake). In researching about it, I read that it works wonders when it comes to tenderizing meat. In just a few days, it has similar results to weeks of dry aging, as far as steaks go.

I've taken several sort of mediocre steaks and roasts (london broil was on sale for $2.49/lb. recently, so I stocked up), and have rubbed rice koji or shio koji on them. I leave it in the fridge uncovered for a few days, and let the fungus work its magic. The results have been amazing! A four dollar steak suddenly tastes like something you'd pay big bucks for at a restaurant. I've even tried it with wings, pork chops, and fish, and I swear it makes everything better.

Have any of you experimented with koji? If not, I highly recommend it!! I'm interested in hearing your thoughts.

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