Saikyo Miso-Glazed Black Cod...Saikyo Miso-Glazed Black Cod with Charred Maitake and Dashi-Beurre Blanc

Silky, caramelized black cod marinated in traditional Kyoto Saikyo miso, accented with smokey wood-fired maitake mushrooms, bright yuzu-dashi butter emulsion, and aromatic shiso oil.

Ingredients

Cooking Instructions

1. 01

   Combine sake and mirin in a small saucepan over medium heat; bring to a boil for 2 minutes to cook off the alcohol. Whisk in Saikyo miso and sugar until completely dissolved and velvety smooth. Allow to cool completely to room temperature.

2. 02

   Pat the cod fillets thoroughly dry with paper towels. Lightly coat the fish in the cooled miso marinade, transfer to a sealed container, and cure in the refrigerator for at least 24 hours (up to 48 hours for deeper umami penetration).

3. 03

   Prepare the shiso oil: Blanch shiso leaves in boiling water for 4 seconds, shock immediately in ice water, squeeze completely dry, and blend with grapeseed oil on high speed for 2 minutes. Strain through a fine-mesh nut milk bag or coffee filter without pressing; reserve bright green oil.

4. 04

   Heat 1 cm of grapeseed oil in a small pan to 160°C (320°F). Fry the shaved lotus root slices for 1–2 minutes until crisp and golden-blonde. Drain on paper towels and season with a pinch of sea salt.

5. 05

   Gently scrape the excess miso glaze off the cod fillets using a palette knife, leaving a thin glaze (excess will burn). Preheat the oven broiler to high and place an oven-safe cast iron pan or lined sheet tray near the top rack.

6. 06

   Sear maitake clusters in a smoking-hot skillet with a touch of oil until deeply charred on edges, about 3 minutes. Deglaze with a spoonful of dashi and finish with a dot of butter. Keep warm.

7. 07

   Broil the cod skin-side down for 7–9 minutes, monitoring closely until the glaze caramelizes with blisters of dark mahogany and the interior is succulent and flaking at 50°C (122°F) core temperature.

8. 08

   Meanwhile, prepare the dashi-beurre blanc: Bring the ichiban dashi to a bare simmer in a small saucier. Gradually whisk in the cold cubed butter, one piece at a time, emulsifying over low heat until glossy and rich. Finish with yuzu juice and a pinch of salt. Aerate with an immersion blender for light foam.

9. 09

   To plate: Spoon the velvety dashi-beurre blanc into wide, shallow warmed bowls. Drizzle drops of emerald shiso oil into the warm butter emulsion. Center a charred maitake cluster, nestle the caramelized black cod over it, and crown with crisp lotus chips and micro-shiso sprigs.