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塩麹焼きマグロステーキ

塩麹焼きマグロステーキ

  • Serves 2
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Tenderise your tuna steak and bring out its rich savoury flavours with this seared tuna steak recipe, which uses shoyu (soy sauce) koji. Koji, also known as 'rice malt' or 'rice mould', is a unique kind of edible fungus that grows on rice and is used widely in Japanese cuisine due to its ability to soften meats and bring out sweet and savoury flavours in all sorts of foods. Enjoy this tuna steak for lunch or dinner.

材料

40g shoyu koji
150g raw tuna steak
1 clove crushed garlic

手順

  1. Marinade tuna in shoyu koji for about 30-60 minutes.
  2. Fry garlic with a little oil in a frying pan. Add tuna and sear on both sides until nicely browned.

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