Shio Koji Beef Fillet

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We enhance the natural flavours of a wonderful cut of grass-fed beef fillet with some homemade shio koji, an incredible marinade with a ton of umami without adding any additional flavours. The fillet is then reverse seared to achieve perfect end-to-end doneness and accompanied by an umami-rich mushroom and bok choi jus.
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Опубликовано:

29 сен 2024

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Комментарии : 5

@estebancarreon3508 6 месяцев назад

Thank you for the recipe. Loved the patience when cooking. Very well done.

@polska4968 6 месяцев назад

this has got to be the poshest asian person ive evr heard speak

@jjhill001 6 месяцев назад

This looks phenominal. 3 questions, what does your taste like? What is Koji? And how do I make it if I wanna try this?

@w2kitchen 6 месяцев назад

Thank you! For me, it adds some savouriness and a hint of sweetness to the beef and makes it taste meatier. Koji is a natural mold that is used for anything from soy sauce making to sake brewing. I'm not sure if the link works, but we have a video on how to make it from scratch (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Ckw9Ah9TyVI.html). If you've never tried it before, I suggest first trying store-bought ones. I highly recommend the liquid (without rice) shio koji from Hanamaruki, which you can find online quite easily.

@thanhnguyenhai4321 6 месяцев назад

The channel is well-organized, with excellent visuals and sound, and the food is quite delicious, but I hope the eye contact with the camera will appear more natural.