We use cookies to give you the best online shopping experience. You can find out more by reading our Privacy Policy and Terms & Conditions.


  • Recipe parson20160119 26781 hqf99x Serves 2
評価: ( 20 人による評価)
Star recipeStar recipeStar recipeStar recipe halfStar00
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.


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


  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.

Ingredients20160119 26781 1qjvetq