Koji Steak with Mushroom Ketchup and Teriyaki Sauce

1. To make the ketchup, put the shiitake mushrooms and water in a pan, bring to the boil, then drain off, keeping all the liquid. Set aside mushrooms for later. Put the liquid back in the pan, add the vinegar, then bring to the boil again and whisk in the xanthan. Set in the fridge, then blitz in a food processor and pop in a piping bag.
2. Marinade the steaks in the koji for 8 hrs.
3. Heat a BBQ until hot and the coals are white, and a pizza oven until hot.
4. Pop the mirin and sake in a pan, bring to the boil, then reduce by half. Finish with the soy and take off the heat.
5. Pop the steaks on a tray, then in the pizza oven for 5 mins. Put on the BBQ and cook for 2 minutes,then flip over and cook for a further 2 mins.
6. Slice the steak and pop on a plate, spoon over the teriyaki, sprinkle over rice, dot with ketchup and top with sliced button and shiitake mushrooms and micro herbs.

Koji Salmon

1. Preheat the oven to 160°C.
2. Marinade the salmon in the koji for 1 hr. Bake in the oven for 5-6 mins, until cooked through.
3. Whisk the dressing together.
4. Pop the salmon on a plate and top with the dressing, onions and herbs.

Koji Chicken

1. Preheat the oven to 180°C.
2. Marinade the chicken in the koji for 1 hr. Bake in the oven for 20 mins.
3. Whisk the dressing together.
4. Pop the chicken on a plate and top with the dressing, onions and herbs.