Miso-Glazed Black Cod with...Miso-Glazed Black Cod with Yuzu-Dashi Emulsion and Charred Maitake

Silky black cod marinated in sweet saikyo miso, pan-seared to caramelized perfection and served over a fragrant yuzu-infused dashi broth with crisp maitake mushrooms.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan over medium heat, bring the sake and mirin to a boil for 2 minutes to cook off the alcohol. Whisk in the Saikyo miso and sugar until completely dissolved, then remove from heat and cool completely.

2. 02

   Pat the cod fillets dry with paper towels and coat thoroughly with the miso marinade. Refrigerate covered for at least 24 hours (up to 48 hours) to cure.

3. 03

   Gently wipe excess marinade off the fillets. Heat a cast-iron skillet over medium-high heat with a drop of neutral oil, and sear the cod skin-side down for 3 minutes until crisp, then flip and cook for 2 minutes. Transfer to an oven preheated to 200°C (400°F) for 4–5 minutes until just cooked through and caramelized.

4. 04

   In a dry smoking-hot pan, sear the maitake mushrooms with a brush of sesame oil and a pinch of fine sea salt until charred at the edges and tender.

5. 05

   Warm the dashi in a small saucepan over low heat. Vigorously whisk in the chilled cultured butter and yuzu juice to create a silky, frothy emulsion without boiling.

6. 06

   To assemble, spoon the warm yuzu-dashi emulsion into shallow heated bowls, arrange the charred maitake, nestle the glazed cod fillet on top, and garnish with fresh mitsuba leaves.