Recipe courtesy of Sasha Perl-Raver

Miso Glazed Black Cod in Kyoto Red Miso Crab Broth

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  • Level: Easy
  • Total: 3 hr 40 min
  • Prep: 25 min
  • Inactive: 3 hr
  • Cook: 15 min
  • Yield: 4 servings
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Ingredients

Miso Glazed Black Cod:

Miso Crab Broth:

Directions

  1. 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.
  2. Preheat a broiler to medium.
  3. 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.
  4. 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.
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Daniel Boulud

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