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Sous Vide Koji Marinated Beef with Stewed Onion


  • 2 lb bottom round roast
  • 1 cup buckwheat shio koji
  • 2 tablespoons koji cultured butter
  • 1 ½ lb red onion halved and thinly sliced
  • Sliced pickled chili for garnish
  • Black pepper


  • Place the meat in a large ziplock. Pour over the shio koji, seal the bag and shake well to cover the meat. Refrigerate for 24 to 48 hours.
  • Preheat your sous vide water bath to 142F. Lower the bagged meat into the water and cook for 18 up to 24 hours.
  • An hour before the meat is done, melt the butter into a heavy-bottomed pan with a lid. Add the onions, sprinkle them with salt and cook covered over low heat until they begin to wilt. Uncover and cook until onions are soft and very sweet.
  • When the meat is done. Remove it from the marinade. You can slice and serve it as is or sear it for a few minutes over high heat until it browns. Strain the marinade and pour it into a small saucepan. Reduce over medium-high heat until it thickens—season to taste.
  • Spread the stewed onions on a large serving platter, top it with sliced beef and pickled chili. Drizzle it with the sauce or serve it on the side.