New Koji-Rubbed Steak – Novel Historic Current Dry Out Age

First, allow me plow over credit where credit’s due; in addition to yesteryear “credit,” I hateful possible blame. I got the visit from this article inwards Bon Appetit, where they showed how to hold out koji rice to copy dry out aging a steak. They tell they borrowed the visit from Trentina chef, Jonathon Sawyer, in addition to we’ll direct keep them at their word.

Anyway, I tried it out, in addition to had mixed results. The odour in addition to flavour were vaguely reminiscent of dry-aged beef, but it didn’t direct keep those same cheesy/funky/earthy background notes. As far equally the texture goes, at that spot was no deviation from a regular steak, in addition to it may direct keep fifty-fifty given it a somewhat firmer texture.

That may direct keep come upwards from letting it become nearly 3 days, instead of two, but hey, I was inside the range. Besides, I’m non fifty-fifty certain anything happened. The visit hither is that the fungus on the koji rice, which breaks downward the proteins inwards beans, to brand things similar miso, would piece of occupation the same magic on a steak.

While it did hold off similar the koji had “bloomed” a bit, in addition to at that spot was to a greater extent than “white stuff” at the goal of the process, at that spot was no obvious signs that the meat had been “broken down.” The appearance was darker, in addition to it variety of had that waxy hold off of dry out aged meat, but that could’ve exactly come upwards from sitting uncovered inwards the fridge.

I constitute it a chip suspicious that at that spot were no other posts regarding this online, but peradventure it’s exactly also new. Time volition tell. I'm looking at you, nutrient blogger. In the meantime, whatever in addition to all feedback is welcomed, peculiarly if you lot are familiar amongst using koji rice. I’m non certain if you lot should plow over this a try, but, equally always, enjoy!

Ingredients:

koji rice (I used this one)

steak

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