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Koji-Rubbed Steak – “Dry Aging” Steak with Koji Rice Test ctm magazine



Learn how to make a Koji-Rubbed Steak! Visit http://foodwishes.blogspot.com/2016/04/koji-rubbed-steak-new-age-dry-age.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this “Dry Aging” Steak with Koji Rice Test!

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47 Comments

  • Darko Pring on July 31, 2018

    i used a retire dairy cow and sous vide it, turns out really really well.

  • SSJAUTOBOT on August 6, 2018

    I thought I was watching half in the bag at first with this music.

  • Nick's Stuff on August 22, 2018

    Tenderness: cook it sous vide, maube?

  • Wilbrus on August 25, 2018

    What if this guy talked like this
    in real
    life

  • Youza on October 6, 2018

    Do you have to use Koji rice or can I just use regular rice?

  • Erocknrolla on October 11, 2018

    from my personal experience "dry aging" steaks in my own fridge. i noticed that using rice simply slows down the aging process, but basically since its losing moisture it won't be as tender if u assume it's the same steak. meaning, you have to cook it less, a lot less. when the skin drys it crusts better but the problem is that you have less time also, the meat develops better flavor as a result

  • Will Elliott on October 17, 2018

    To me Its just an extreme Umami Bomb with a slight sweetness, nothing like aged steak. I wish it was as good as blue cheese aging or just dry aging. It works best to me on Filet Mignon serve it like sashimi with a dish of extra fine light sashimi soy sauce and wasabi. Sake or Japanese Beer completes the finish. Red Wine is useless against its Umami Power and is a waste to drink with it.

  • james maloni on October 19, 2018

    Chef John, could you speak and not sing as you present, love what you do but just slow down and speak don't sing to us

  • Jesus Gonzalez on October 19, 2018

    You should have made one with and one without rice for control

  • carlos male on October 20, 2018

    Enzymes from the koji, i think it needs to be a paste(rice) chef.Enjoyed you video as always.

  • Glis nicco on November 11, 2018

    Un pilón de coco! Que cool!

  • Chiefin Mina on November 18, 2018

    try slow cooking 180* for 2 hrs in smoke then sear

  • Paul Stillar on December 1, 2018

    Im going to try it Chef John , …one ..more ..day

  • 0713mas on December 12, 2018

    Another culinary channel recommends first painting the steaks in a light coating of asian fish sauce and then storing them in the fridge in an air tight bag for a few days. Finally coating them in koji and dry aging them in the for an additional few days. Have not tried but he claims it gets closer to the final results. Papaya as a marinade has also been shown to greatly tenderize meat.

  • jon kwarsick on December 21, 2018

    you overcooked that steak

  • N Valiente on December 23, 2018

    Will this work with Santa meat?

  • Karm Esnom on January 15, 2019

    wonder what would happen if you left it on a month and a half?

  • Lucas Cady on January 25, 2019

    Over cooked rotted meat!

  • B. Jason Ouellette on January 30, 2019

    I think your results will be very different if you dry age a larger cut. Like maybe a three-bone roast. Dry aging small individual steaks like this, even with the Koji shortcut, produces too much dryness. Try something bigger.

  • Rev. Jonathan Wint on January 30, 2019

    No you need to Activate it! Warm water And Rice Flour.

  • Daniel Dumas on February 7, 2019

    Der chef John, I would like to thank you for posting not only your Awesome Successes, but also your "Don't try this at home" segments. I think it's very importent, for beginners as well as the adventurers, to understand what works and what Doesn't work, something that most Chefs
    don't bother to elaborate on. I personally have been aging my 1-1/4" ribeyes for the max 4-days, so I'm curious to learn how this Koji-Rub works….And as always, THANK YOU! D

  • Justin Tolman on April 11, 2019

    What temperature was your fridge set at? My results in the fridge looked nothing like that, but my fridge runs a bit cold. On my 4 and 5 day samples there was some tenderization, but no apparent Koji growth or funk. My tests outside the fridge yielded very good results.

  • ortcloud99 on April 13, 2019

    Why does he talk in that weird up and down tone in his voice, does he think that is how professionals talk? Please stop doing that and be authentic, not weird.

  • Gary Vander Giessen on April 20, 2019

    Hi Chef John. I tried a similar experiment with Chick, after 5 days we fried it up, salt no pepper. Really gave it a hue Umami flavor. Try giving it a few more days

  • Taylor on May 5, 2019

    🤷🏽‍♀️

  • Taylor on May 5, 2019

    Or 🤔

  • Shyam Vora on May 20, 2019

    Have you tried knorr stock pot?

  • 01lexus on June 24, 2019

    I tried this with a dry Kogi and wet paste and let it sit for 48 hours and noticed no real difference in the taste of the steak when I brine it or let it soak in salt and sugar water, it did not taste dry aged nor was it tender. Kind of disappointed after reading some good reviews.

  • Matt Schilling on September 23, 2019

    You should have used Koji Salt instead of Kosher Salt

  • Dejan Radonjic on October 5, 2019

    you sound fckn horrible dude

  • Horst Tristan von Wittenbach on October 6, 2019

    Proper dry aging is like engine displacement. Can't really substitute by using a turbo / supercharger and expecting the same natural and homogenous result… 😄

  • dlaldlaldla nutsntnstn on November 22, 2019

    The inflections in your speech are really annoying

  • Abrakadeborah on December 16, 2019

    It looks overcooked.

  • brian tomazi on January 28, 2020

    I have pork chops marinating in koji past I made from the same packet of rice you used I dont think I will remove the paste before I cook them

  • Usama Alhaj on February 6, 2020

    Hi
    What is the benefits of koji rice?

  • Gypsy SnickerDoodle on July 1, 2020

    It is excellent on BBQ chicken

  • For Fun on July 4, 2020

    You are sure of anything wtf

  • DUC HUY on December 13, 2020

    anything burnt is carcinogen, should remove the burnt .

  • tawpgk on December 31, 2020

    I think the dry aged flavor you taste is mostly from the nose, not the mouth…. So I can see maybe it's worth it to fake out your nose to a better eating experience.

  • spybotist on January 2, 2021

    You did it wrong. Watch this: https://youtu.be/a5cbIAwTqrA

  • BLAZIN AZN on March 28, 2021

    This is how you know ppl didn't pay attention in chemistry class

  • Kyle B on April 13, 2021

    you have to do it longer

  • Bryan Adams on June 23, 2021

    What if you left it longer?

  • Andy Lenz on August 17, 2021

    Pretty sure that's burnt lol the ones I made looked alot better to anyone watching

  • Paul Willhoft on October 12, 2021

    Chef John, try using Shio Koji instead. This is a very easy recipe, just takes a little time.

    1) Take 2 Tbsp of Shio Koji (A Japanese seasoning mixture of Koji, salt and water) and blitz with some black pepper, thyme and 3 cloves of garlic. Then rub the mixture on a couple of rib eye steaks and vacuum seal the steaks in bag. Pop the steaks into the fridge for two days.

    2) Sous vide the steaks (shio koji and all) at 127.5 degrees (f) for three hours.

    3) The remove the steaks from the vacuum seal bag, give the steaks a quick rinse and dry them off well.

    3) Put the steaks on a rack and let them dry in the fridge for at least 12 hours.

    4) Finish the steaks in a carbon steel (or cast iron) pan with butter, garlic and some fresh thyme. Just to sear them – no more than a minute of two on each side.

    These steaks were amazing. They were tender, and mouth wateringly delicious. My wife and daughter said it was the best sous vide recipe so far, and I have been using the sous vide for about 4 years now. I have to say though, the steaks did not have that funky dry aged flavor. It was different than that, an umami-beefy / grain-like flavor. Hmm, I don't know, maybe from the rice. Either way, it was an excellent steak. I highly recommend switching to shoi koji rather than using the dried rice version. Give it a try, you will see… because after all, you are the guru moji of your shoi koji!

    Peace Brother

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