Koji Rice For Steak Preparations

Koji rice in a bowl

Fermented rice could be the solution for full-bodied, dry-aged flavors – without playing the waiting game. Koji rice is a cooked grain that is treated with the mold Aspergillus oryzae. In turn, its proteins and starches are transformed into sugars and amino acids.

Raw and cooked steaks on a plate

From there, koji rice acts as a catalyst for fermentation. It plays this role in foods such as:

  • Mirin
  • Sake
  • Soy sauce
  • Miso paste
  • Koji salt

This ingredient packs on-trend umami and delivers its signature flavor to all kinds of marinades and preparations. In steak preparations, this grain can offer an alternative to the dry-aging process and result in full-bodied flavor without a long wait. Cover steak cuts with powdered koji rice for a couple of days and your steaks will be rich and tender – a simpler way to achieve maximum flavor.

If you don’t have 48 hours to work with, we’ve created a rub recipe with koji rice that can develop an umami kick in 30 minutes. Mix all of the ingredients below and store them in an airtight container in a cool, dark space.

  • 4 tablespoons coarse sea salt
  • 4 tablespoons kosher salt
  • 4 tablespoons black pepper
  • 5 teaspoons onion powder
  • 4 teaspoons garlic powder
  • 4 teaspoons paprika
  • 2 teaspoons aji amarillo powder
  • 4 teaspoons ground coriander
  • 3 teaspoons ground koji rice

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