Recipe of Perfect Umami-Rich Beef Bowl with Shio-Koji

Umami-Rich Beef Bowl with Shio-Koji Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Umami-Rich Beef Bowl with Shio-Koji Recipe by cookpad.japan. Marinating the mackerel with Shio Koji allows the flavor to permeate throughout the flesh.

Here is the best “Umami-Rich Beef Bowl with Shio-Koji” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Umami-Rich Beef Bowl with Shio-Koji

1. Make ready 100 grams of Thinly sliced beef for sukiyaki.
2. Take 1/4 of Onion.
3. Take 5 cm of Japanese leek.
4. Make ready 1/2 tsp of Grated garlic.
5. You need 1 tbsp of Mirin.
6. Make ready 1 tsp of Sesame oil.
7. Prepare 2 of teaspoons, divided Shio-koji.
8. You need 1 of leaf Shiso leaf (to taste).
9. Take 1 of serving Plain cooked rice.

Something better has come along, and I'm afraid I can no longer spend time with.Cook beef to your desired doneness.Mix the seasoning in a small bowl.Slice and place the steak on a plate.

Umami-Rich Beef Bowl with Shio-Koji step by step

1. Cut the beef into easy-to-eat pieces. Slice the onion into thin wedges. Chop the leek finely..
2. Mix together 1 tablespoon of mirin, 1/2 of grated garlic, the finely chopped leek and 1 teaspoon of the shio-koji to make the sauce..
3. Marinate the beef in the sauce for a while so that the flavors penetrate it..
4. Heat 1 teaspoon of sesame oil in a frying pan, and stir-fry the onion until translucent..
5. Spread the beef slices out in the pan and stir-fry..
6. When the meat is cooked, add 1 teaspoon of shio-koji, stir fry quickly and it's done..
7. Portion out the rice in your bowl, top the rice with cooked beef, and garnish as desired with shredded shiso leaf..

This does not only bring out the additional flavor and umami (glutamic acids) but also.Umami Issues is The Takeout's exploration of cooking food with the rich, savory, mysterious taste sensation known as umami.I've turned my back on plain ol' beef stew, and even on red-wine braised beef stew.

How to Make Shio Koji from Rice Koji.Please don't hesitate to send us a message!Since shio koji is rice koji that has been fermented with sea salt, I thought I would just swap salt with shio koji to make Grilled Mackerel.As I expected, the enzyme in shio koji brought out the umami (or richness - one of five basic tastes) of the fish and the result was simply amazing!!!Shio koji isn't quite so glutamate-rich.