Bincho-Seared Black Cod with...Bincho-Seared Black Cod with Smoked Shiro-Dashi and Sansho-Scallion Oil

Velvety Saikyo miso-cured black cod gently caramelized over high heat, served atop a clarifying smoked kombu-shiitake broth and finished with an aromatic, electric-green sansho pepper oil and yuzu-compressed daikon.

Ingredients

Cooking Instructions

1. 01

   Combine sake and mirin in a small saucepan, bring to a boil for 2 minutes to cook off alcohol, then lower the heat and whisk in the Saikyo miso and wasanbon sugar until smooth. Cool completely to room temperature.

2. 02

   Dry cod fillets thoroughly with paper towels. Lightly coat the fish in the miso marinade, cover, and cure in the refrigerator for at least 12 hours (ideally 24 hours).

3. 03

   Prepare the smoked dashi: Cold-infuse kombu and shiitake in 700ml of water for 30 minutes, then bring to 60°C over low heat and hold for 20 minutes. Remove kombu, bring to 85°C, turn off heat, stir in katsuobushi, and steep for 4 minutes. Strain through a cheesecloth-lined chinois, season with usukuchi and a splash of mirin, and keep warm.

4. 04

   Blanch scallion greens in salted boiling water for 10 seconds, immediately shock in ice water, then squeeze out every trace of moisture. Blend on high speed with grapeseed oil and cracked sansho for 3 minutes until smooth and brilliant green (reaching ~70°C). Strain through a coffee filter without pressing to obtain crystal-clear sansho-scallion oil.

5. 05

   Toss mandoline-shaved daikon in yuzu juice and a pinch of fine salt; vacuum seal or press between parchment for 15 minutes to lightly compress and turn translucent, then roll into delicate rosettes.

6. 06

   Gently wipe excess miso cure from the cod fillets. Place fillets skin-side up on a wire rack over a broiler pan. Broil under high heat (or sear precisely with a charcoal salamander or blowtorch) for 5-7 minutes until the glaze caramelizes with blistered edges and the center flakes tenderly at 50°C internal temperature.

7. 07

   To assemble, ladle 60ml of hot smoked shiro-dashi into the center of warm shallow porcelain bowls. Break the surface of the broth with droplets of vibrant green sansho-scallion oil. Center a charred cod fillet, arrange yuzu-compressed daikon rosettes along the edge, and crown with micro shiso.