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Roast Beef with Shio Koji in a Pot

The beef should be marinated in the refrigerator overnight, but make sure to bring it to room temperature before cooking. Adjust the amount of water and cooking time based on the size of the meat, aiming for about 300g (10.5 oz) of beef.

Cooking time: 1 hour (excluding marinating time)

Servings: Serves 2-3

  • Ingredients

    • Beef round roast: 300g (10.5 oz)
    • Kojiya Satomura Shio Koji Powder (a fermented seasoning made from rice malt): 1 small packet
    • Garlic slices: 1 clove
    • Olive oil: 1 tablespoon
    • A resealable plastic bag for storage is convenient.

  • Preparation

    • Place the beef, shio koji powder, garlic, and olive oil in a storage bag and marinate in the refrigerator overnight.
    • Remove the meat from the refrigerator and let it return to room temperature for about 1 hour. Then, take the meat out of the bag and sear the surface in a frying pan.
    • Boil about 1 liter (4.2 cups) of water in a small pot, then turn off the heat. Place the seared meat back in the storage bag and submerge it in the pot for 15 minutes, then remove and let it cool naturally.
    • Slice thinly and serve. To make a sauce, add 2 tablespoons each of soy sauce, mirin (a sweet Japanese rice wine), and cooking sake to the meat juices and bring to a boil.

Notes

If you cannot find shio koji powder, you can substitute with a mixture of salt and a little sugar, though the flavor will differ.

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