Morsels

Morsels, founded and run by Chef Petrina Loh serves wildly creative ingredient driven fusion dishes

INFORMATION

25 Dempsey Road #01-04 Singapore 249670

65-6266-3822

https://www.morsels.com.sg/

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KOJI SEASONING MENU

Saikyo Miso Rendang Angus Beef Brisket | inaniwa udon, pickled kale

Angus beef is marinated in a combination of saikyo miso, aka dashi miso, sesame oil, comes, ponzu, shiro shoe, and homemade rendang paste overnight with aromatics like onion and leek. After that, sous vide the marinated brisket with beef stock for 24 hours. From there, the meat is removed, pulled, and the remaining is made into a sauce with more saikyo miso to increase creaminess. It is served with Inaniwa udon tossed in shallot oil and pickled kale, which is pickled with rice vinegar, ponzu, and spices like coriander powder, fennel powder, and sansho mixed with cilantro and onion.

JAPANESE FERMENTED SEASONINGS USED IN THIS DISH

  • MisoMiso
  • Soy sauceSoy sauce
  • Rice vinegarRice vinegar

JAPANESE INGREDIENTS USED IN THIS DISH

Inaniwa udon

CHEF

Chef Petrina Loh

CHEF’S COMMENTS

Benefit of using Koji:
Koji is rich in nutrients and enzymes that is good for health and adds digestion.
Making delicious food despite of your culinary skills.

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