Koji-Rubbed Steak - Dry Aging Steak with Koji Rice Test
video description
Date: 2019-07-25
Related videos
Comments and reviews: 9
Dominik MJ
May be it would be cool to mix the koji with fish sauce (latter being another hack to achieve a dried aged steak aroma, which would definitely give it more funk. Maybe also using a thicker steak and cutting thinly the layer of coating off. and sous vide the whole shebang before quickly searing it? John - now that the Anova Nano comes out, you should really do more videos with the sous vide technique. It becomes definitely affordable now - and I believe it is the technique of the future
reply
May be it would be cool to mix the koji with fish sauce (latter being another hack to achieve a dried aged steak aroma, which would definitely give it more funk. Maybe also using a thicker steak and cutting thinly the layer of coating off. and sous vide the whole shebang before quickly searing it? John - now that the Anova Nano comes out, you should really do more videos with the sous vide technique. It becomes definitely affordable now - and I believe it is the technique of the future
reply
veritasmaniac
2 things, fist of all try it like INUMIMI28 mentioned and prepare a paste out of it, it'll tederize the meat beautifully and help the Koji get into the meat. 2nd thing, use 1-2 mins per side less. it's not meant to be rude and maybe it's a question of taste but the beatiful crust kills a lot of the flavour and makes the steak more tough in my opinion. I would love to see another vid of you with using paste (maybe I just didn't find it yet) and a little bit less of a crust; )
reply
2 things, fist of all try it like INUMIMI28 mentioned and prepare a paste out of it, it'll tederize the meat beautifully and help the Koji get into the meat. 2nd thing, use 1-2 mins per side less. it's not meant to be rude and maybe it's a question of taste but the beatiful crust kills a lot of the flavour and makes the steak more tough in my opinion. I would love to see another vid of you with using paste (maybe I just didn't find it yet) and a little bit less of a crust; )
reply
Rob Kaz
Hey Chef John, I know this is an older video but I just wanted to tell you: I have tried this myself and I got much better results than what I assumed you have, I think the key is to really pulverize the koji, until it looks like salt. Then REALLY coat the steaks, Ideally throw the powdered koji in a ziplock bag with the steaks and shake it for a few minutes. I don't think it can absorb well at all with larger grains. I hope you have more success next time if you try this again
reply
Hey Chef John, I know this is an older video but I just wanted to tell you: I have tried this myself and I got much better results than what I assumed you have, I think the key is to really pulverize the koji, until it looks like salt. Then REALLY coat the steaks, Ideally throw the powdered koji in a ziplock bag with the steaks and shake it for a few minutes. I don't think it can absorb well at all with larger grains. I hope you have more success next time if you try this again
reply
S. Russell
Hmmmm. Frankly, that steak was over-cooked. It looked well done to me, so, yeah. not really much chance for success here, seeing as how you blew it right out of the gate. Also, this was not a controlled study since there was no side-by-side comparison to a steak that was not tormented in this way. In addition, I agree with David K that Koji needs water to activate it. Not a very scientific experiment, Chef John. Back to the drawing board for you, sir. Well, nobody's perfect
reply
Hmmmm. Frankly, that steak was over-cooked. It looked well done to me, so, yeah. not really much chance for success here, seeing as how you blew it right out of the gate. Also, this was not a controlled study since there was no side-by-side comparison to a steak that was not tormented in this way. In addition, I agree with David K that Koji needs water to activate it. Not a very scientific experiment, Chef John. Back to the drawing board for you, sir. Well, nobody's perfect
reply
Daniel Dumas
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
reply
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
reply
danagboi
Chef John, you needed a 'control' steak for this experiment i. e.: a steak which had not been rubbed with koji but had been aged in the fridge uncovered alongside the other steaks and which was butchered from the same animal. The lack of tenderness may have just been the steak itself. Also, koji marinade is usually done with shio-koji, which is a salt/water/koji slurry which is fermented for a week or so. Also, no cayenne - experiment ruined.
reply
Chef John, you needed a 'control' steak for this experiment i. e.: a steak which had not been rubbed with koji but had been aged in the fridge uncovered alongside the other steaks and which was butchered from the same animal. The lack of tenderness may have just been the steak itself. Also, koji marinade is usually done with shio-koji, which is a salt/water/koji slurry which is fermented for a week or so. Also, no cayenne - experiment ruined.
reply
Jeff Lucero
What if you did another fast aging technique i. e a little fish sauce vacuum sealed marinade for 3 days combined with water activated koji at the end? I'm thinking approx. 5-7 days to before trying to season and cook the steaks. i'm too broke to try it right now but if someone is daring enough to start this experiment that would be awesome. Once I get the ingredients to try this I'll update with the results.
reply
What if you did another fast aging technique i. e a little fish sauce vacuum sealed marinade for 3 days combined with water activated koji at the end? I'm thinking approx. 5-7 days to before trying to season and cook the steaks. i'm too broke to try it right now but if someone is daring enough to start this experiment that would be awesome. Once I get the ingredients to try this I'll update with the results.
reply
Erocknrolla
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
reply
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
reply
Steve Barnes
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.
reply
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.
reply
Add a review, comment
Other channel videos
