Koji Steak with Miso Roscoffs - James Martin Chef
Koji Steak with Miso Roscoffs served with a teriyaki sauce and wild rice that has been fried until it puffs up and crisps.
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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
- To serve
- Handful of crispy fried wild rice
- Small bunch watercress
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