Koji Steak with Teriyaki Sauce

Koji Steak with Teriyaki Sauce, Puffed Rice and Wild Mushrooms. This is a lovely simple way to serve a great steak! Koji is fermented rice and it changes the colour and texture of the meat, tenderising it.

Ingredients

2 x 200g sirloin steaks
4 tbsp koji

Shiitake Ketchup

50g dried shiitake mushrooms
100ml water
25ml rice wine vinegar

Teriyaki

100ml mirin
100ml sake
25ml soy

To serve

Crispy fried wild rice
Micro herbs
100g wild mushrooms
15ml veg oil

Method

Print Recipe

To make the shiitake ketchup, put the shitake and water in a pan and bring to the boil, drain off keeping all the liquid, then put back in the pan. Add the vinegar, bring to the boil again, and whisk in the xanthan. Set in the fridge, then blitz in a food processor. Pop in a piping bag or squeezy bottle.
Marinade the steaks in the koji for 20 minutes.
For the mushrooms, heat a small pan, add the oil and fry the mushrooms for 2 to 3 minutes.
Heat a BBQ until hot and the coals are white, and a pizza oven until hot. Pop the mirin and sake in a pan and bring to the boil. Then reduce by half, finish with the soy and take off the heat. Deep fry the rice in veg oil at 130c until puffed up. Then, drain.
Pop the steaks on a tray, then into the pizza oven for 5 minutes, then put on the BBQ cook for 2 minutes then flip over, and cook for a further 2 minutes. Slice, then pop on a plate. Spoon over the teriyaki, sprinkle over rice, and dot the ketchup on top with mushrooms and micro herbs.

Ingredients

2 x 200g sirloin steaks
4 tbsp koji

Shiitake Ketchup

50g dried shiitake mushrooms
100ml water
25ml rice wine vinegar

Teriyaki

100ml mirin
100ml sake
25ml soy

To serve

Crispy fried wild rice
Micro herbs
100g wild mushrooms
15ml veg oil

Method

To make the shiitake ketchup, put the shitake and water in a pan and bring to the boil, drain off keeping all the liquid, then put back in the pan. Add the vinegar, bring to the boil again, and whisk in the xanthan. Set in the fridge, then blitz in a food processor. Pop in a piping bag or squeezy bottle.
Marinade the steaks in the koji for 20 minutes.
For the mushrooms, heat a small pan, add the oil and fry the mushrooms for 2 to 3 minutes.
Heat a BBQ until hot and the coals are white, and a pizza oven until hot. Pop the mirin and sake in a pan and bring to the boil. Then reduce by half, finish with the soy and take off the heat. Deep fry the rice in veg oil at 130c until puffed up. Then, drain.
Pop the steaks on a tray, then into the pizza oven for 5 minutes, then put on the BBQ cook for 2 minutes then flip over, and cook for a further 2 minutes. Slice, then pop on a plate. Spoon over the teriyaki, sprinkle over rice, and dot the ketchup on top with mushrooms and micro herbs.