Oven-Roasted Beef Picanha in Shoyu Koji, Lime and Garlic Dressing

Name: Oven-Roasted Beef Picanha in Shoyu Koji, Lime and Garlic Dressing
Cuisine: Japanese
Ingredients: 1.2 kg (2 lb 10 oz) Brazilian beef picanha, whole piece; 150 g (5½ oz/1 cup) rock salt (do not use table or cooking salt or sea salt flakes); 150 g (5½ oz/1 cup) rock salt (do not use table or cooking salt or sea salt flakes); 150 g (5½ oz/1 cup) rock salt (do not use table or cooking salt or sea salt flakes); 120 ml (4 fl oz/½ cup) Shoyu Koji, or buy ready-made from Japanese grocers or online, blended until smooth; 60 ml (2 fl oz/¼ cup) extra virgin olive oil; 60 ml (2 fl oz/¼ cup) lime juice; 60 ml (2 fl oz/¼ cup) tamari soy sauce; 6 garlic cloves, crushed; 1 red chilli, deseeded and finely diced; sunflower oil, for deep-frying; 2 onions (approximately 300 g/10½ oz), peeled and sliced lengthways; 50 g (1¾ oz/⅓ cup) cornflour (cornstarch); 50 g (1¾ oz/⅓ cup) cornflour (cornstarch); fine sea salt; 15 g (½ oz/⅓ cup) micro coriander (micro cilantro); 15 g (½ oz/⅓ cup) micro coriander (micro cilantro); 15 g (½ oz/⅓ cup) micro red amaranth or edible flowers; 15 g (½ oz/⅓ cup) micro red amaranth or edible flowers; 1 tbsp toasted white sesame seeds; Maldon sea salt flakes, to taste

Preparation info

Serves
12

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

Soy sauce and beef is a combination that I really cannot get enough of, as you can see in Chapter I, but shoyu koji and beef take it to the next level! Picanha is relatively unknown outside South America, but is one of my favourite cuts of beef as it is super tender and juicy.

Ingredients

For the picanha

1.2 kg (2 lb 10 oz) Brazilian beef picanha, whole piece

Americas
Asia
United States
Japan
Main course

Method

If you are making the Shoyu Koji, you should make this at least 1 month in advance.
Preheat the oven to 220°C/425°F/gas mark 7. Preheat the oven grill (broiler).
Heat enough sunflower oil in a medium-si