The current season is marked by a surge of interest in the fungus of the species “Aspergillus oryzae”, it is also “koji”, and this interest is shown by culinary specialists and scientists. The first experiment with “Japanese mold” when cooking different dishes, the latter try to figure out how it works. Kodzi fungi are known for centuries, but the principle of their action is still a great mystery.
KOZI disputes like the moist and warm environment very much, therefore the mold actively breeds on boiled rice or beans, fermenting them before becoming new products – sauces. During this process, proactive enzymes destroy proteins and digest starch, so if you plant them on meat, it will not turn into liquid, but will lose the rigid structure of the fibers. Simply put, it will become soft and will find a new taste, and this process takes two days instead of the traditional for a beef steak of 45 days aging.
Today, koji are sold immediately in packages, complete with fungi of other species, but with a similar effect. Meat should be sprinkled with this mixture, like flour, without regretting mold. And leave for 48 hours in a cool place, but no longer than 72 hours, otherwise the meat will become completely dry.
At the end of time, the koji layer is peeled off and the meat is washed in cold water – it must be dark red. Such a prepared product does not need any spices, except salt and pepper, but the meat is fried after koji very quickly, no more than 3 minutes on each side. This is due to the acceleration of the caramelization reaction, so you need to prepare the steak very carefully.js.src = “&version=v2.8”; 'script', 'facebook-jssdk'));