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Course 05

Shio Koji Steak with Eggplant Purée

jeow som · wasabi · flaky salt
Keep the steak simple and let jeow som, wasabi, and salt do the table-side work.
Scaled for 12 guests:

Shio koji steak

Ingredients
  • Striploin or sirloin, whole piece1.8kg
  • Shio koji145g
  • Neutral oil1 tbsp
Method
  1. 1

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

  2. 2

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

  3. 3

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

  4. 4

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

Eggplant purée

Ingredients
  • Large eggplants, charred6
  • Dashi80ml
  • White miso2 tsp
  • Toasted sesame oil2 tsp
  • Salt and white pepperto taste
Method
  1. 1

    Char eggplants until completely collapsed, then scoop the flesh and discard all skin and most seeds.

  2. 2

    Blend with dashi, white miso, and sesame oil until completely smooth.

  3. 3

    Season lightly — the purée should stay soft and quiet. Reheat gently for service.

Table condiments

Ingredients
  • Jeow som180ml
  • Fresh wasabi or good tube wasabi60g
  • Flaky sea salt2 tbsp
  • Crispy shallots3 shallots worth
Method
  1. 1

    Jeow som is the main bright accent. Hold it in a small spooning bowl or sauce dish.

  2. 2

    Serve wasabi in tiny dabs only, and keep the flaky salt restrained so guests can adjust each bite.

  3. 3

    Keep condiments cold, clean, and lightly portioned.

Plating

Ingredients
  • Steak, sliced 1cm thick24 slices
Method
  1. 1

    Spread warm eggplant purée in a broad sweep across each plate.

  2. 2

    Lay 2 slices of steak over the purée and finish with a few crispy shallots.

  3. 3

    Serve jeow som, wasabi, and flaky salt on the side or as very restrained touches on the plate.