Koji-aged Pork Coppa Steak

Koji-Aged Coppa Steak:

1. Massage Pulverized Rice Koji onto all sides of the pork steaks. 
2. Rinse cheese cloth with cool water and wring out to dry.
3. On a sanitized worktable, wrap each steak in two layers of cheesecloth. 
4. Place wrapped steaks on meat racks on sheet pans, making sure to leave at least 1” of space between steaks. Refrigerate for 24 to 36 hours. Unwrap steaks from cheese cloth, rinse off the rice koji, blot steaks dry and keep refrigerated for another 24 hours prior to grilling.   

Tamari-Butter Braised Leeks:

1. In a medium size saucepan, heat 1 Tbsp Kikkoman Toasted Sesame Oil and shallots together until shallots are soft and aromatic. 
2. Add Kikkoman Tamari and bring to a simmer, allow to reduce slightly. 
3. Put butter cubes in a blender jar and slowly pour in hot Kikkoman Tamari with blender motor running. 
4. When butter is completely melted, stir together remaining Kikkoman Toasted Sesame Oil with xanthan gum and spoon into running blender. 
5. Continue running blender for another 60 seconds or until butter is well blended. 
6. Start Leeks slowly cooking in a large saute pan with enough Tamari Butter to coat. As leeks cook and soften, add more Tamari Butter as desired. Finished leeks should be cooked to very soft with an equal amount of butter. 

Shiso-Sesame Pesto: 

1. Combine olive oil and Kikkoman Toasted Sesame Oil in the jar of a blender and run motor on low speed. Add ginger, garlic, pine nuts and salt to pulverize. Slowly add chopped fresh herbs just to pulverize and combine. Adjust as needed with additional olive oil as needed for the desired liquidity.
2. Pesto should be liquid enough to drizzle across finished grilled steaks through a squeeze bottle.    

To Grill Steaks:

1. Blot steaks with paper towel and massage liberally with Kikkoman Toasted Sesame Oil. Season lightly with salt and pepper. Grill over a hot charcoal or gas grill for a strong char on the outside and a medium internal temperature. 
2. Allow steaks to rest for 10 minutes, and slice thinly on a bias. 

Plating:  

1. Spoon Tamari Braised Leeks on the plate and arrange the sliced pork across the top of leeks. Drizzle generously with Shiso-Sesame Pesto.