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

An exquisite harmony of velvety Saikyo-miso cured sablefish, caramelized over high heat, set in a fragrant, smoked katsuobushi dashi alongside blistered maitake clusters and delicate lotus crisps.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring the sake and mirin to a rapid boil over medium-high heat for 2 minutes to flash off the alcohol. Lower heat to minimum, whisk in the Saikyo miso and caster sugar until completely smooth, then remove from heat and cool to room temperature.

2. 02

   Thoroughly pat the black cod fillets dry with paper towels. Coat each fillet generously with the cooled miso glaze, place into a ceramic dish, seal tightly, and cure in the refrigerator for at least 12 hours (ideally 24 hours).

3. 03

   Heat 150ml of grapeseed oil in a small pan to 160°C (320°F). Fry the thin lotus root slices in small batches for 90 seconds until light golden and crisp. Transfer immediately to a paper towel-lined tray and season with fine sea salt.

4. 04

   Gently warm the ichiban dashi in a small saucier over low heat. Whisk in the usukuchi soy sauce and green yuzu koshō. Keep the broth at a bare simmer (around 80°C / 175°F); do not boil, preserving its delicate aromatics.

5. 05

   Preheat an overhead salamander or oven broiler to high heat. Carefully wipe off the excess miso marinade from the cod fillets using clean fingers to prevent burning, leaving a translucent, glossy sheen.

6. 06

   Place the cod fillets skin-side down on an oiled baking tray. Broil 15 cm beneath the heat source for 6 to 8 minutes, watching continuously, until the surface blisters into an amber, deeply caramelized crust and the center reaches 50°C (122°F).

7. 07

   Simultaneously, heat a cast-iron skillet over high heat with 10ml of grapeseed oil and the sesame oil. Add the maitake clusters, pressing gently to sear undisturbed for 2 minutes until deeply charred and crisp at the edges, then flip and finish for 1 minute.

8. 08

   To serve, position a nest of charred maitake slightly off-center in four shallow, warm earthenware bowls. Gently lay a caramelized cod fillet alongside. Tableside, pour 100ml of hot yuzu-dashi consommé into each bowl. Crown the cod with crispy lotus rounds and fresh micro shiso leaves.