top of page

Shio Koji, how to make the perfect steak

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!

Liquid Shio Koji also contains high levels of glutamic acid, which is more commonly known as Umami. Umami tricks the taste buds to believing salt is present, while also lifting and enhancing all flavour profiles.

Once marinated for 24 hours, heat a frying pan with oil, once hot, place the steak into the pan for 2 minutes. Turn and continue cooking for 1 minute, add a couple of cubes of butter and begin basting the steak, continue cooking for 1 more minute.

Allow the steak to rest for 4 minutes in the pan, turning once halfway through to coat again in the butter.

Resting a steak (or any meat) is vital to the end quality of the dish, resting allows the muscle to relax and locks in the moisture. If a steak is not rested for the correct amount of time the steak could be very tough to eat and juices will pour out once sliced creating a dryer eat.

Lightly season with crack black pepper (if you wish) and the steak is ready to serve.

If you would like to know more about Liquid Shio Koji please don’t hesitate to get in touch

Featured Posts
Recent Posts
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square