Miso-Glazed Black Cod with...Miso-Glazed Black Cod with Smoked Dashi and Charred Maitake

Silky, caramelized Saikyo miso-cured black cod perched in a delicate smoked dashi broth, complemented by blistered maitake mushrooms, yuzu-kosho emulsion, and aromatic scallion oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the marinade: In a small saucepan, bring the sake and mirin to a rolling boil for 90 seconds to evaporate the alcohol. Lower heat, whisk in the Saikyo miso and caster sugar until dissolved and silky. Remove from heat and cool completely to room temperature.

2. 02

   Cure the fish: Pat black cod fillets dry with paper towels. Generously coat all sides with the cooled miso glaze, place in an airtight container, and cure refrigerated for 24 to 48 hours.

3. 03

   Brew the smoked dashi: Submerge kombu in cold filtered water and gently warm to 60°C (140°F) over 25 minutes. Discard kombu, bring liquid to 85°C (185°F), add smoked katsuobushi, remove from heat, and steep for 4 minutes. Strain through a fine chinois lined with cheesecloth without pressing. Keep warm at 65°C.

4. 04

   Emulsify yuzu butter: In a small copper saucier, warm the yuzu juice with yuzu kosho over low heat. Vigorously whisk in cold cubed cultured butter one piece at a time to create a glossy, balanced citrus emulsion. Season with a tiny pinch of fine sea salt and keep warm in a water bath.

5. 05

   Char the maitake: Heat a cast-iron skillet over high heat until smoking. Add a thin sheen of neutral oil and press maitake clusters into the pan, searing intensely for 2 minutes until deeply caramelized and edges are crispy. Season with sea salt and drain on a paper towel.

6. 06

   Cook the black cod: Gently wipe excess miso marinade off the fillets (leaving a thin sheen). Place fillets on a foil-lined broiling pan and broil 6-8 inches beneath high heat for 6-8 minutes until deeply caramelized, bubbled with dark lacquer edges, and just flaking through the center (internal core 50°C/122°F).

7. 07

   Plating: Warm 4 wide, shallow ceramic bowls. Pour 75ml of hot smoked dashi into the base of each bowl. Split the broth with a few droplets of scallion oil. Arrange charred maitake clusters in the center, gently place the broiled cod fillet on top, spoon dots of the yuzu butter emulsion around the edge, and finish with fresh micro shiso leaves.