Shio Koji Steak with Eggplant Purée

Rub the steak lightly with shio koji only. Do not add extra salt. Cure 6–12 hours.

Wipe the surface very well, pat completely dry, and let the steak lose its chill before cooking.

Sear hard in a very hot pan or over charcoal, then finish gently to medium-rare — pull at 52–54°C internal.

Rest at least 15 minutes, then slice across the grain just before plating.

Char eggplants until completely collapsed, then scoop the flesh and discard all skin and most seeds. Let the flesh drain briefly so the purée stays silky instead of loose.

Blend with dashi, white miso, and sesame oil until completely smooth. Eggplant should read first; miso and sesame are there only to round the edges.

Season lightly with fine salt. Add only the smallest touch of white pepper if it still needs lift.

Keep the purée neutral and quiet — warm, spoonable, and supportive rather than punchy. Reheat gently for service.

Jeow som is the main bright accent. Hold it in one or two small spooning bowls per shared platter so guests can pass it easily.

Give each guest a tiny dab of wasabi and a restrained pinch of flaky salt on their own plate. These are personal calibration tools, not heavy condiments.

Keep all condiments cold, clean, and lightly portioned. Refill jeow som only if the table is clearly using it quickly.

For a 12-guest service, plate the steak on 3 large shared platters or wide white plates with low shallow walls — about 4 guests per platter.

Spread warm eggplant purée in one broad off-center sweep so some clean plate space stays visible.

Fan 8 slices of steak over the purée on each platter, slightly overlapped but never piled. Finish with a light scattering of crispy shallots.

Serve shared jeow som alongside each platter, with individual wasabi and flaky salt at each guest setting. Send immediately.