Recipe: Appetizing Umami-Rich Beef Bowl with Shio-Koji

Umami-Rich Beef Bowl with Shio-Koji. Shio koji is a versatile Japanese ingredient used to add depth and flavor to many dishes. You can easily make shio koji yourself using rice koji, which is The combination of ingredients used to make ponzu sauce, including the refreshing citrus flavor of the yuzu fruit, result in an umami-rich sauce well. Umami-Rich Beef Bowl with Shio-Koji Recipe by cookpad.japan.

Cook beef to your desired doneness. Mix the seasoning in a small bowl. Slice and place the steak on a plate. You can have Umami-Rich Beef Bowl with Shio-Koji using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Umami-Rich Beef Bowl with Shio-Koji

1. Prepare 100 grams of Thinly sliced beef for sukiyaki.
2. It's 1/4 of Onion.
3. Prepare 5 cm of Japanese leek.
4. You need 1/2 tsp of Grated garlic.
5. You need 1 tbsp of Mirin.
6. It's 1 tsp of Sesame oil.
7. It's 2 of teaspoons, divided Shio-koji.
8. It's 1 of leaf Shiso leaf (to taste).
9. It's 1 of serving Plain cooked rice.

How to Make Shio Koji from Rice Koji. Please don't hesitate to send us a message! Umami Issues is The Takeout's exploration of cooking food with the rich, savory, mysterious taste sensation known as umami. I've turned my back on plain ol' beef stew, and even on red-wine braised beef stew.

Umami-Rich Beef Bowl with Shio-Koji instructions

1. Cut the beef into easy-to-eat pieces. Slice the onion into thin wedges. Chop the leek finely..
2. Mix together 1 tablespoon of mirin, 1/2 of grated garlic, the finely chopped leek and 1 teaspoon of the shio-koji to make the sauce..
3. Marinate the beef in the sauce for a while so that the flavors penetrate it..
4. Heat 1 teaspoon of sesame oil in a frying pan, and stir-fry the onion until translucent..
5. Spread the beef slices out in the pan and stir-fry..
6. When the meat is cooked, add 1 teaspoon of shio-koji, stir fry quickly and it's done..
7. Portion out the rice in your bowl, top the rice with cooked beef, and garnish as desired with shredded shiso leaf..

Something better has come along, and I'm afraid I can no longer spend time with. Shio koji is made with mold (called kojikin, or Aspergillus Oryzae) which is added to rice, salt, and water and allowed to ferment. Shio koji is a magical ingredient because it has enzymes that break down proteins. This does not only bring out the additional flavor and umami (glutamic acids) but also. Shio koji isn't quite so glutamate-rich.