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
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.
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