How to Sukiyaki‑Style Dry Salting

What You Need to Know

NaCl applied to the meat surface diffuses into the muscle, creating a hypertonic environment that draws out water via osmosis. The resulting dehydration denatures surface proteins, exposing amino acids and enhancing umami perception while inhibiting mesophilic bacterial growth. Controlled salt uptake preserves tenderness if the process is limited to 12–24 h at 4 °C.

The Science

Primary Reaction

Osmotic dehydration and protein denaturation