Description
An easy guide to achieving steakhouse flavor at home using dry aging and Japanese koji rice.
Ingredients
- Cut of beef (steak, chuck, or roast)
- Japanese koji rice powder
- Japanese pink salt
Instructions
- Grab your cut of beef.
- Sprinkle koji rice powder all over the meat, coating well.
- Wrap the meat loosely with cheesecloth or paper towel.
- Let it chill uncovered in your fridge for 48-72 hours.
- Rinse off the koji, pat dry, season with salt and pepper, and cook your favorite way.
Notes
Keep your fridge clean to prevent any unwanted bacteria. Don’t use too much koji to avoid mushiness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Dry Aging
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 1g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 100mg
Keywords: dry aging, koji rice, Japanese salt, steak, umami, flavorful meat