Name: Miso Glazed Black Cod in Kyoto Red Miso Crab Broth
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT3H40M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 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; 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

Directions

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 a chef, restaurant or culinary professional. It has not been tested for home use.

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Miso Glazed Black Cod in Kyoto Red Miso Crab Broth

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