Umami Rich Beef Bowl With Shio Koji Recipe by cookpad.japan
 cookpad.japan @cookpad_jp When I was chosen to be a recipe tester for a certain brand of shio-koji, I used the shio-koji to make this easy and umami-rich 'Salted Beef Bowl'. The saltiness will differ depending on the shio-koji you have, so please adjust accordingly. It has a slightly salty flavor because of the mirin, but it goes well with rice. This burns easily, so high heat is prohibited. For 1 serving. Recipe by mama deko When I was chosen to be a recipe tester for a certain brand of shio-koji, I used the shio-koji to make this easy and umami-rich 'Salted Beef Bowl'. The saltiness will differ depending on the shio-koji you have, so please adjust accordingly. It has a slightly salty flavor because of the mirin, but it goes well with rice. This burns easily, so high heat is prohibited. For 1 serving. Recipe by mama deko Umami-Rich Beef Bowl with Shio-Koji Share its first Cooksnap! When I was chosen to be a recipe tester for a certain brand of shio-koji, I used the shio-koji to make this easy and umami-rich 'Salted Beef Bowl'. The saltiness will differ depending on the shio-koji you have, so please adjust accordingly. It has a slightly salty flavor because of the mirin, but it goes well with rice. This burns easily, so high heat is prohibited. For 1 serving. Recipe by mama deko When I was chosen to be a recipe tester for a certain brand of shio-koji, I used the shio-koji to make this easy and umami-rich 'Salted Beef Bowl'. The saltiness will differ depending on the shio-koji you have, so please adjust accordingly. It has a slightly salty flavor because of the mirin, but it goes well with rice. This burns easily, so high heat is prohibited. For 1 serving. Recipe by mama deko Ingredients 1 serving 100 grams Thinly sliced beef for sukiyaki 1/4 Onion 5 cm Japanese leek 1/2 tsp Grated garlic 1 tbsp Mirin 1 tsp Sesame oil 2 teaspoons, divided Shio-koji 1 leaf Shiso leaf (to taste) 1 serving Plain cooked rice 100 grams Thinly sliced beef for sukiyaki 1/4 Onion 5 cm Japanese leek 1/2 tsp Grated garlic 1 tbsp Mirin 1 tsp Sesame oil 2 teaspoons, divided Shio-koji 1 leaf Shiso leaf (to taste) 1 serving Plain cooked rice Cooking Instructions 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. 1 Cut the beef into easy-to-eat pieces. Slice the onion into thin wedges. Chop the leek finely. 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. 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. 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. 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. 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. 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. 7 Portion out the rice in your bowl, top the rice with cooked beef, and garnish as desired with shredded shiso leaf. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on June 28, 2013 18:56 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Shio-Koji Beef Steak Shio-Koji Beef Steak Whenever I buy cheap meat, I pound it to tenderize it, which is so much work. But with shio-koji, the meat was so tender and soft! Shio-koji burns easily, so watch the heat as you cook. Recipe by arare* cookpad.japan Shio-Koji Beef Steak Shio-Koji Beef Steak For some reason, probably age, my frying pan just wasn't cooking steak right. That's why I lightly grilled it instead. Rather than using a frying pan, use a grill or fish-roasting pan. Recipe by Sakkopapa cookpad.japan Ginger Pork with Shio-Koji Ginger Pork with Shio-Koji I wanted to make a pork dish using shio-koji, and my mother had given me some meat to use as ginger pork or tonkatsu, so I tried making this version of ginger pork. It's best to brown the meat well. This way the surface will caramelize as if you used soy sauce when you add the mirin. I used hon-mirin this time (not mirin seasoning). If the meat you have is thin, you can reduce the marinating time. For 2 servings. Recipe by Naonao1022 cookpad.japan Edamame Rice with Shio-Koji Edamame Rice with Shio-Koji I just came up with this recipe. I cooked a rice cooker cup first, added 2 teaspoons of shio-koji and it was well-seasoned. Step 1 Use fresh or frozen edamame. (You don"t have to boil the frozen edamame.) It's also good with green peas. Recipe by Yuuyuu0221 cookpad.japan Yoshinoya-Style Beef Bowl Yoshinoya-Style Beef Bowl I've been making this for some time so I don't really remember when I first made it, but I think it was when my child was still a baby and we couldn't go out to Yoshinoya, so I decided to make it myself... The meat should have some fat and be sliced as thinly as possible. It's important to have a good balance between the sweet and salty flavors. The saltiness of soy sauce differs according to the type and the region. , so please adjust at the end carefully. Here I used Higeta's regular dark soy sauce and Higashimaru's usukuchi light soy sauce. Use regular onions, not sweet ones, which will disintegrate. Recipe by taka_jam cookpad.japan Marinated Tomato with Shio-koji Marinated Tomato with Shio-koji I marinated a whole cooked tomato in Shio-koji. The enriching taste from the tomato's glutamic acid and the fermented ingredients from the Shio-koji come together in this simple dish. No wonder it's good. All you do is let it sit in Shio-koji overnight. Almost seems like a tomato compote. Recipe by kebeibiko cookpad.japan Shio-Koji Beef Steak Shio-Koji Beef Steak Whenever I buy cheap meat, I pound it to tenderize it, which is so much work. But with shio-koji, the meat was so tender and soft! Shio-koji burns easily, so watch the heat as you cook. Recipe by arare* cookpad.japan Shio-Koji Beef Steak Shio-Koji Beef Steak Whenever I buy cheap meat, I pound it to tenderize it, which is so much work. But with shio-koji, the meat was so tender and soft! Shio-koji burns easily, so watch the heat as you cook. Recipe by arare* cookpad.japan Shio-Koji Beef Steak Shio-Koji Beef Steak For some reason, probably age, my frying pan just wasn't cooking steak right. That's why I lightly grilled it instead. Rather than using a frying pan, use a grill or fish-roasting pan. Recipe by Sakkopapa cookpad.japan Shio-Koji Beef Steak Shio-Koji Beef Steak For some reason, probably age, my frying pan just wasn't cooking steak right. That's why I lightly grilled it instead. Rather than using a frying pan, use a grill or fish-roasting pan. Recipe by Sakkopapa cookpad.japan Ginger Pork with Shio-Koji Ginger Pork with Shio-Koji I wanted to make a pork dish using shio-koji, and my mother had given me some meat to use as ginger pork or tonkatsu, so I tried making this version of ginger pork. It's best to brown the meat well. This way the surface will caramelize as if you used soy sauce when you add the mirin. I used hon-mirin this time (not mirin seasoning). If the meat you have is thin, you can reduce the marinating time. For 2 servings. Recipe by Naonao1022 cookpad.japan Ginger Pork with Shio-Koji Ginger Pork with Shio-Koji I wanted to make a pork dish using shio-koji, and my mother had given me some meat to use as ginger pork or tonkatsu, so I tried making this version of ginger pork. It's best to brown the meat well. This way the surface will caramelize as if you used soy sauce when you add the mirin. I used hon-mirin this time (not mirin seasoning). If the meat you have is thin, you can reduce the marinating time. For 2 servings. Recipe by Naonao1022 cookpad.japan Edamame Rice with Shio-Koji Edamame Rice with Shio-Koji I just came up with this recipe. I cooked a rice cooker cup first, added 2 teaspoons of shio-koji and it was well-seasoned. Step 1 Use fresh or frozen edamame. (You don"t have to boil the frozen edamame.) It's also good with green peas. Recipe by Yuuyuu0221 cookpad.japan Edamame Rice with Shio-Koji Edamame Rice with Shio-Koji I just came up with this recipe. I cooked a rice cooker cup first, added 2 teaspoons of shio-koji and it was well-seasoned. Step 1 Use fresh or frozen edamame. (You don"t have to boil the frozen edamame.) It's also good with green peas. Recipe by Yuuyuu0221 cookpad.japan Yoshinoya-Style Beef Bowl Yoshinoya-Style Beef Bowl I've been making this for some time so I don't really remember when I first made it, but I think it was when my child was still a baby and we couldn't go out to Yoshinoya, so I decided to make it myself... The meat should have some fat and be sliced as thinly as possible. It's important to have a good balance between the sweet and salty flavors. The saltiness of soy sauce differs according to the type and the region. , so please adjust at the end carefully. Here I used Higeta's regular dark soy sauce and Higashimaru's usukuchi light soy sauce. Use regular onions, not sweet ones, which will disintegrate. Recipe by taka_jam cookpad.japan Yoshinoya-Style Beef Bowl Yoshinoya-Style Beef Bowl I've been making this for some time so I don't really remember when I first made it, but I think it was when my child was still a baby and we couldn't go out to Yoshinoya, so I decided to make it myself... The meat should have some fat and be sliced as thinly as possible. It's important to have a good balance between the sweet and salty flavors. The saltiness of soy sauce differs according to the type and the region. , so please adjust at the end carefully. Here I used Higeta's regular dark soy sauce and Higashimaru's usukuchi light soy sauce. Use regular onions, not sweet ones, which will disintegrate. Recipe by taka_jam cookpad.japan Marinated Tomato with Shio-koji Marinated Tomato with Shio-koji I marinated a whole cooked tomato in Shio-koji. The enriching taste from the tomato's glutamic acid and the fermented ingredients from the Shio-koji come together in this simple dish. No wonder it's good. All you do is let it sit in Shio-koji overnight. Almost seems like a tomato compote. Recipe by kebeibiko cookpad.japan Marinated Tomato with Shio-koji Marinated Tomato with Shio-koji I marinated a whole cooked tomato in Shio-koji. The enriching taste from the tomato's glutamic acid and the fermented ingredients from the Shio-koji come together in this simple dish. No wonder it's good. All you do is let it sit in Shio-koji overnight. Almost seems like a tomato compote. 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