Overnight marinade in Hanamaruki liquid shio koji followed by sous vide for 4-5 hours at 55C then seared on a grill.
It has both a tenderizing effect and adds umami in a subtle and delicious way. I’ll be using koji in every cook going forward.
by comfyhead
10 Comments
Daaaaammmmnnn.
That looks incredible. Koji really is a cheat code for tenderness and umami especially on a rich cut like picanha
Holy…
God damn that looks good. Nice work man.
My fave
This might be the most beautiful steak I’ve ever seen
Wow
Post method temp etc!!!
Did you say… “Oooooooh Mammmmi!”
You have brought honor to this sub.
Please share details on that marinade.