Black Cod Cooked with Sake
- Level: Advanced
- Yield: 1 serving
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
36 ounces sake
1 (7-ounce) black cod fillet
6 slices peeled ginger root, plus shredded ginger, for garnish
3 thick pieces burdock root
3 thick pieces Japanese mountain potato
3 ounces regular soy sauce
Pinch Japanese premium white sugar
1 ounce mirin
1 ounce tamari soy sauce
White scallion, for garnish
Kinome (available at Japanese markets), watercress or mint leaves could be substituted
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.