Miso Glazed Black Cod in Kyoto Red Miso Crab Broth

Total Time:
3 hr 40 min
25 min
3 hr
15 min

4 servings

  • Miso Glazed Black Cod:
  • 1/3 cup sake
  • 1/3 mirin rice wine vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1/3 cup yellow miso
  • 4 (6-ounce) black cod fillets
  • Miso Crab Broth:
  • 4 tablespoons red miso paste (recommended: Kyoto)
  • 4 cups boiling water
  • 1 thumb-sized knob ginger, sliced
  • 2 garlic cloves, chopped
  • 1 teaspoon rice wine vinegar
  • 8 ounces lump crabmeat, picked over for cartilage and shell
  • 3 shiitake mushrooms, thinly sliced
  • 1 cup enoki mushrooms
  • 1 scallion, thinly sliced
  • Smelt egg, for garnish, optional
  • In a shallow dish, combine the sake, mirin, brown sugar, soy sauce and yellow miso. Add black cod, turning to coat well. Refrigerate and let marinate at least 2 hours, but no more than 6 hours.

  • Preheat a broiler to medium.

  • When ready to serve, broil the cod, 6 inches from the heat, until fish is opaque and lightly caramelized on top, about 5 to 7 minutes.

  • In a medium saucepot over medium heat, add the miso paste and slowly stir in the boiling water. Add the ginger, garlic and vinegar and bring to a boil. Strain broth from solids and return the broth to the heat. Add the crab, mushrooms and the scallions. Cook until the crab is heated through and mushrooms are tender, about 3 minutes. Serve with the broiled cod topped with smelt egg, if using.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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