Go to the Recipe: Toro Steak With Koji Brown Butter
I have Liquid Shio Koji. Can I use that and if yes how?
With this being a new cut, what’s the best way to request it from a butcher? When I mentioned it to a butcher, they pointed me to the Bavette.
Hi, Thanks for showing such an impressively marbled cut. Is this "toro steak" the equivalent cut of iberian pork "secreto"?
I was thinking the same thing, maybe the pluma
The way Kevin uses shio Koji in the video is not correct. There is nothing it can do without some time. Koji has enzymes that break down proteins into their constituent amino acid components, which are much more flavorful than the plain meat by itself. So the flavor doesn’t come from the koji sauce nearly as much as it does from what the sauce DOES. So a great way to experience a major flavor improvement is to cover a raw steak with shio koji, then place uncovered in a fridge either hanging or on a well-ventilated rack for 3 days, flipping daily. See Jeremy Umansky’s book, ‘koji alchemy’ and also modernist cuisine—mc accomplishes similar results with a 3 day version using fish sauce. Koji can be used in far more elaborate ways, as well—unlocking amazing flavors you cannot get any other way.
