Miso-Cured Black Cod with...Miso-Cured Black Cod with Yuzu-Butter Emulsion & Pickled Sea Beans

A contemporary interpretation of Gindara No Saikyo-Yaki, featuring buttery black cod cured in white miso, paired with a bright citrus emulsion and crisp, briney sea beans.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring sake and mirin to a boil for 20 seconds to evaporate the alcohol. Lower heat and whisk in miso paste and sugar until smooth. Allow the marinade to cool completely.

2. 02

   Pat the cod fillets dry. Coat thoroughly with the cooled miso marinade. Place in a container and refrigerate for 24 to 48 hours for maximum flavor penetration.

3. 03

   Before cooking, gently wipe away excess marinade from the fish with your fingers (do not rinse). Let the fish reach room temperature for 15 minutes.

4. 04

   Quick-pickle the sea beans by tossing them in the rice vinegar. Let sit for 10 minutes, then drain and set aside for garnishing.

5. 05

   For the emulsion: Heat the dashi in a small pan until simmering. Whisk in the yuzu juice. Reduce heat to the lowest setting and whisk in the cold butter, one cube at a time, until a thick, glossy emulsion forms. Keep warm but do not boil.

6. 06

   Place the cod fillets on a lined baking tray under a preheated broiler (grill). Cook for 6-8 minutes until the surface is deeply caramelized and charred in spots, and the fish flakes easily.

7. 07

   To plate: Spoon a generous pool of yuzu-butter emulsion onto the center of a warm plate. Place the cod fillet atop the sauce. Garnish with a cluster of pickled sea beans and a sprinkle of shiso julienne.