Recipe courtesy of Kenji Burger

Alaskan Cod Misoyaki Fish Burger

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  • Level: Easy
  • Total: 2 days 45 min (includes marinating time)
  • Active: 45 min
  • Yield: 6 servings
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Miso Sauce and Marinade:

6 tablespoons mirin

6 tablespoons sake 

2/3 cup sugar 

1 cup white miso 


Six 6-ounce Alaskan cod fillets, 1-inch thick

Amazu Dressing:

2 cups sugar

1 1/2 cups Japanese rice vinegar 

1/2 teaspoon salt 

1 piece dried kombu or dried kelp 

Amazu Salad:

6 cups arugula

2 red radishes, thinly sliced (roughly 18 pieces) 

2 tablespoons pickled red ginger (beni shoga) 


6 brioche burger buns


  1. For the miso sauce and marinade: Combine the mirin and sake in a pot and bring to a boil to burn off the alcohol. Add the sugar to the mixture and dissolve. Add the miso and cook until a light caramel color is achieved. Remove from the heat and cool completely. Once completely cooled, separate out the amount desired for drizzling on the burgers.
  2. For the cod: Rinse and pat dry the cod fillets before marinating. Take the remaining amount of miso marinade and rub it over the fish. Cover and marinade in the fridge for 2 days.
  3. For the amazu dressing: Combine the sugar, rice vinegar, salt and kombu in a pot and bring to a simmer to mix thoroughly. Remove from the heat, cover and refrigerate for 24 hours. After 24 hours, remove the kombu.
  4. For the amazu salad: Toss together the arugula, radishes and pickled red ginger in a large bowl. Toss with the amazu dressing.
  5. Remove the cod from the fridge and remove any excess miso marinade off the fish. Broil on medium-high heat until golden brown, 3 to 4 minutes.
  6. For the burgers: Toast the brioche buns. Add 1 piece of broiled cod fillet and drizzle the reserved miso sauce over the fillet. Top with 1 cup of the amazu salad.