Binchotan-Seared Black Cod with...Binchotan-Seared Black Cod with Saikyo Miso, Matsutake Dashi Velouté, and Shiso Oil

Velvety Saikyo miso-cured black cod delicately seared over charcoal, paired with an umami-dense matsutake dashi velouté, vibrant emerald shiso oil, and candied hajikami.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring the sake and mirin to a boil for 90 seconds to burn off the alcohol. Lower heat, whisk in the Saikyo miso and sugar until silky and dissolved. Cool completely to room temperature.

2. 02

   Coat the black cod fillets generously with the miso marinade, cover tightly, and cure in the refrigerator for 24 to 48 hours. Wipe off excess marinade gently before cooking, leaving a translucent sheen.

3. 03

   Prepare the shiso oil: Blanch shiso leaves in rolling salted water for 4 seconds, shock immediately in ice water. Squeeze out all moisture thoroughly. Blend on high speed with grapeseed oil at 60°C for 3 minutes. Pass through a fine coffee filter without pressing; reserve the vivid green oil.

4. 04

   Prepare the ichiban dashi: Wipe kombu with a damp cloth and gently steep in 500ml filtered water at 60°C for 45 minutes. Bring liquid to 85°C, discard kombu, add katsuobushi, steep off-heat for 4 minutes, and strain delicately through cheesecloth.

5. 05

   Make the velouté: Simmer 250ml of the dashi with shaved matsutake for 6 minutes to extract earthiness. Strain (reserving mushrooms for garnish). Over low heat, gradually mount the cold cubed cultured butter into the warm mushroom dashi using an immersion blender until a glossy, emulsified velouté forms. Season with a drop of white soy sauce.

6. 06

   Cook the fish: Grill cod skin-side up over glowing Binchotan charcoal (or under a calibrated salamander/broiler set to high) for 6–8 minutes, rotating to blister the miso lacquer without charring it bitter, until fish flakes tenderly with an internal temperature of 52°C.

7. 07

   Plating: Spoon warm matsutake velouté into shallow ceramic bowls. Drizzle split beads of emerald shiso oil across the broth. Place the seared cod fillet in the center. Top skin with finger lime pearls and shaved matsutake, and rest a stalk of split hajikami ginger against the fish.