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The Hirshon Shio Koji Marination Technique For “Dry-Aged” Umami Flavor

The Hirshon Shio Koji Marination Technique For “Dry-Aged” Umami Flavor

  • Total Time: 0 hours


Units Scale
  • 1 cup koji rice, whizzed in the blender to a powder
  • 1/8 cup porcini powder
  • 1/8 cup katsuobushi powder


  1. Pulverize the koji grains in a blender. Combine with porcini powder and katsuobushi powder.
  2. Rub the resulting fine powder on all sides of a steak. Any cut will do. The koji will turn an average cut of meat into a way-above-average dining experience.
  3. Put the steak on a wire rack (so it and the koji can breathe), place the rack on a sheet pan, and refrigerate. After about 12 hours, the meat will look like a snowy slab as the enzymes break down the flesh and turn brown. Leave for 48 hours. You can go for up to 72 hours, but the longer the meat sits, the more it ages and dries and eventually it gets tough.
  4. Use the back of a knife to scrape off the koji. What you’re now holding should look dark red and dried, just like an aged steak. Rinse the meat in cold water to get rid of any remaining koji paste.
  5. Season the steak with salt and pepper. Don’t bother with any other seasonings because you’ll ruin the final effect. Pan-sear the meat in clarified butter in a cast-iron skillet until it has a nice dark crust, usually for a total of three minutes per side. Be careful: A koji steak caramelizes much faster than a standard one, or even an aged piece of meat.
  6. Pop it in a preheated, 400-degree oven for about 4 to 5 minutes. That should produce a medium-rare result. Take it out, let sit for another 10 minutes, then slice and serve.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes