Shio-Koji Beef Steak
Whenever I buy cheap meat, I pound it to tenderize it, which is so much work. But with shio-koji, the meat was so tender and soft!
Shio-koji burns easily, so watch the heat as you cook. Recipe by arare*
Shio-Koji Beef Steak
Whenever I buy cheap meat, I pound it to tenderize it, which is so much work. But with shio-koji, the meat was so tender and soft!
Shio-koji burns easily, so watch the heat as you cook. Recipe by arare*
Open in Cookpad AppSteps
- 1
Place the beef in a plastic bag, then coat with shio-koji.
- 2
Tightly seal the bag and let sit in the refrigerator for about 3 hours to let the flavors meld.
- 3
Take the meat out of the refrigerator about 30 minutes to an hour before cooking.
- 4
Cook both sides until crispy, transfer to a plate, and sprinkle with black pepper.
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