Koji-Rubbed Steak – Novel Historic Menses Dry Out Age

First, permit me laissez passer on credit where credit’s due; as well as past times “credit,” I hateful possible blame. I got the sentiment from this article inwards Bon Appetit, where they showed how to role koji rice to copy dry out aging a steak. They country they borrowed the sentiment from Trentina chef, Jonathon Sawyer, as well as we’ll arrive at got them at their word.

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

That may arrive at got come upwards from letting it teach close 3 days, instead of two, but hey, I was inside the range. Besides, I’m non fifty-fifty certain anything happened. The sentiment hither is that the fungus on the koji rice, which breaks downwards the proteins inwards beans, to brand things similar miso, would function the same magic on a steak.

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

I constitute it a fleck suspicious that in that place were no other posts regarding this online, but perchance it’s precisely likewise new. Time volition tell. I'm looking at you, nutrient blogger. In the meantime, whatever as well as all feedback is welcomed, peculiarly if you lot are familiar alongside using koji rice. I’m non certain if you lot should laissez passer on this a try, but, every bit always, enjoy!

Ingredients:

koji rice (I used this one)

steak