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| Beef Steak | 150〜200 g |
| Kankoji paste | 1 to 1 1/2 tbsp |
| Soy sauce | to taste |
| 1 Score the beef steak, lay it on plastic wrap, and gently pound it with a rolling pin to slightly tenderize. |
| 2 Spread Kankoji on both sides and let it sit at room temperature for 1 hour. |
| 3 Melt beef fat in a frying pan and sear the steak on both sides over high heat for about 1 min. |
| 4 Drizzle with soy sauce and toss to coat. Serve and enjoy! |
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A traditional Japanese touch for a perfectly tender steak.
Koji paste unlocks deep, savory flavor.