Bincho-Seared Black Cod with...Bincho-Seared Black Cod with White Miso-Sake Glaze and Smoked Dashi Velouté

An exquisite harmony of velvety sablefish cured in Kyoto-style Saikyo miso, caramelized over high heat, and served alongside charred maitake clusters in a delicate, yuzu-brightened smoked dashi emulsion.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring the sake and mirin to a boil over medium-high heat. Flambé or simmer for 2 minutes to cook off the alcohol. Lower heat, whisk in the Saikyo miso and sugar until silky and dissolved. Cool completely to room temperature.

2. 02

   Lightly salt the cod fillets and allow them to rest for 15 minutes. Wipe away moisture with paper towels. Coat the fillets evenly with the cooled miso marinade, transfer to a sealed container, and marinate chilled for at least 12 hours (ideally 24 hours).

3. 03

   Prepare the shiso oil: Blanch the shiso leaves in salted boiling water for 5 seconds, shock immediately in ice water, squeeze completely dry, and blend with 50ml grapeseed oil on high for 2 minutes. Strain through a fine coffee filter.

4. 04

   Gently wipe the excess miso marinade from the cod, leaving a very thin sheen. Preheat the oven broiler to high and line a broiler pan with parchment paper.

5. 05

   In a smoking-hot cast iron pan, sear the maitake clusters with a touch of oil until charred at the edges yet tender; season lightly with sea salt and set aside warm.

6. 06

   Broil the cod skin-side up 6–8 inches away from the heating element for 7–9 minutes, until the sugars in the glaze bubble into deep amber blisters and the fish flakes effortlessly with a cake tester.

7. 07

   Reduce the ichiban dashi in a small saucepan by one-third over medium heat. Remove from heat and vigorously mount with the cold cubed butter using an immersion blender to form an airy, velvety foam. Season with the fresh yuzu juice.

8. 08

   To plate, spoon the warm yuzu-dashi velouté into shallow warmed bowls. Nestle the glazed black cod in the center, arrange charred maitake beside it, drizzle droplets of bright green shiso oil into the broth, and crown the fish with finger lime pearls.