Koji Steak with Miso Roscoffs
Koji Steak with Miso Roscoffs served with a teriyaki sauce and wild rice that has been fried until it puffs up and crisps.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Grill
- Oven
- Stove
- Saucepan
- Skillet
- Pastry brush
- Chef's knife
- Cutting board
- Plate
- Spoon
- Tongs
- Spatula
Ingredients
- 2 x 200g sirloin steaks
- 4 tbsp koji
- Teriyaki
- 100ml mirin
- 100ml sake
- 25ml soy sauce
- Cooked roscoffs in skins, halved
- Miso, to brush
- Soy sauce, to brush
- Handful of shiitakes and chanterelles
- Vegetable oil
- Handful of crispy fried wild rice
- Small bunch watercress
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