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.