A recipe featuring three of our products that tastes as it does… great! Many thanks to Daniela Bystická.

Koji Steak

Ingredients:

• Rib eye steak
• Golden komekoji crushed
• Maldon salt
• Vegetable oil/fat
• Pepper

Method:

1. Sprinkle the beef Rib eye steak with a generous layer of Koji. I used golden KomeKoji.
2. Let it rest preferably on a rack freely in the fridge with air access for 12 – 24 hours.
3. The next day, take out the aged steak, scrape off excess Koji with a meat scraper or knife.
4. Place on a hot pan with a little fat or oil.
5. Be careful, steak with koji behaves differently when searing, it can burn easily and the meat will feel less done to the touch, but it will be ready sooner.
6. Salt the meat only afterwards on the plate, preferably with flake salt (Maldon), and pepper it.

Chimichurri Salsa

Ingredients:

• Flat-leaf parsley - 2 handfuls
• Mint - 0.5 handful
• Coriander - 2 handfuls
• Chili - 0.5 – 1 piece
• Spring onion - 0.5 bunch
• Lemon zest - 1 piece
• Lemon juice - 0.5 lime
• Honey - 1 tbsp
• Tamari (soya) - 2 – 3 tbsp
• Garlic - 1 clove
• Salt, Pepper, Vegetable oil

Method:

1. Chop all herbs finely
2. In a bowl, mix honey, tamari, and lemon juice, whisk in the oil
3. Season to taste

Miso Chicken Sauce

Ingredients:

• Strong chicken reduction - 100 g
•  Miso (aka soya) - 3 – 4 tbsp
• Butter

Method:

1. Combine and heat the reduction and miso in a saucepan
2. Whisk in butter cubes to the desired consistency and smooth taste

Got it? Then enjoy your meal!