Pan fried sirloin steak – Marinated in Shio koji
We all enjoy steak in our house, everyone has their preferred cut,mine has always been a nice thick cut sirloin, cooked pink to allow that distinctive rich flavour to come through.
Below is a recipe, method and some interesting information on both production of steaks and our ingredients used in the production.
One point that not many know is that the cattle can have an effect the quality of a good steak. If the cattle have experienced stress before its slaughter its body has a rush of adrenaline throughout.
This leads to the meat becoming less tender and, in some cases, under long term stress this can discolour the meat becoming softer and almost mushy in parts.
We are lucky in the UK and Ireland that we have experts in meat manufacturing.
Our abattoirs are designed to create a calming and stress-free environment for the cattle, allowing for the finest quality of meat to be delivered to the consumer.
I started this recipe by marinating my sirloin steak in 2% Liquid Ship Koji for 24 hours.
The protease in our Liquid Shio Koji only works on specific protein chains. As our Liquid Ship Koji only targets specific long protein chains it will tenderise the protein to a level that is controlled, unlike most tenderisers (pineapple, papaya) that will continue to break down the protein until it becomes mush!