Recipe courtesy of Masaharu Morimoto
Save Recipe Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
1 serving
Level:
Advanced

Ingredients

Directions

In a medium pot, bring sake to a boil and cook for 5 minutes. 

Add black cod, ginger slices, burdock root and mountain potato. Then add regular soy and sugar and cook with a lid right over the fillet, not over the pot. This lid must be slightly smaller than the rim of the pot so that steam can evaporate through the gap. 

When the vegetables and black cod are cooked through, remove them from the pot and boil the sauce until thickened slightly and reduced. 

Add mirin for glazing. Then add tamari soy. 

Place the fillet on a plate, garnish it with cooked vegetables. Pour the sauce over them. 

Garnish with white scallion, shredded ginger and kinome on top.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Uncooked Cranberry and Orange Relish

Recipe courtesy of Michele Urvater

Slow Cooker Jambalaya

Recipe courtesy of Robin Miller

Slow Cooker Chicken Curry

Recipe courtesy of Food Network Kitchen

Slow-Cooker Pulled Pork Sandwiches

Recipe courtesy of Food Network Kitchen

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Black Cod With Miso

Recipe courtesy of Nobu Matsuhisa

Browse Reviews By Keyword