Koji-Rubbed Steak
I got the idea from an article in Bon Appetit where they showed how to use koji rice to simulate dry aging a steak. I tried it out, and had mixed results. The idea here is that the fungus on the koji rice, which breaks down the proteins in beans to make things like miso, would work the same magic on a steak. My steak was darker and it had that waxy look of dry aged meat; it was tasty, but didn't really taste like dry-aged beef.
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Recipe Summary
Ingredients
2
Original recipe yields 2 servings
Directions
Nutrition Facts
Per Serving:
888 calories; protein 76.8g; carbohydrates 54.9g; fat 38.1g; cholesterol 164.4mg; sodium 334.2mg.
Full Nutrition