This video shows how to use liquid koji to lightly cure the meat before grilling on a konro grill over charcoal. He uses Japanese culinary techniques to create a perfectly grilled short rib.
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This is the Mishima Kalbi short ribs marinated in shiokoji, soy sauce, mirin, and sesame oil.
What this marinade does is lightly cure the meat. Ideally you would want to go anywhere
between one and two hours so you don't over cure the beef. I then place the short ribs
on my Conroe grill over Jealous Devil charcoal, occasionally glazing with the marinade as it cooks.
The sugars in the mirin and the fats from the beef and the sesame oil are going to produce
a really high heat from your grill, creating a really nice outside crust. So you want to make
sure you're continuously glazing the meat and checking it to make sure it's not burnt.
I made shiokoji onions. I added liquid shiokoji and mirin to onions and let it slowly cook down
for about three hours, letting the koji and the mirin reduce and caramelize the onions while they
cook. This marinade with this technique provides a really nice caramelized outside crust. I plated
the kalbi short ribs with the shiokoji onions. The shiokoji brings a lot of umami into this recipe.
Koji is used to make miso and sake. You have a lot of that fermented umami flavor.
It brings a lot of depth to the dish.
