Shiro-Miso Glazed Black Cod...Shiro-Miso Glazed Black Cod with Yuzu-Dashi Emulsion

A refined masterpiece featuring buttery sablefish marinated in a traditional saikyo-style miso, served over charred bok choy in a bright, citrus-forward dashi broth.

Ingredients

Cooking Instructions

1. 01

   Prepare the miso marinade: In a small saucepan, bring the sake and mirin to a boil for 20 seconds to evaporate the alcohol. Whisk in the miso paste and sugar over low heat until smooth. Let cool completely.

2. 02

   Pat the cod dry. Coat the fillets thoroughly with the miso marinade, place in a non-reactive container, and refrigerate for 24 to 48 hours to cure.

3. 03

   Make the Ichiban Dashi: Clean the kombu with a damp cloth. Place in a pot with 500ml water and bring to just under a boil. Remove kombu, add bonito flakes, simmer for 30 seconds, then strain through a coffee filter.

4. 04

   Create the emulsion: Reduce the dashi by half over high heat. Remove from heat and stir in the yuzu juice and a drop of sesame oil. Keep warm.

5. 05

   Cook the fish: Gently wipe excess marinade off the cod. Place on a lined tray and broil (grill) on high for 6-8 minutes until the surface is caramelized and slightly charred, and the center flakes easily.

6. 06

   Sauté the bok choy: In a hot pan with a splash of oil, sear the bok choy cut-side down until blistered and tender-crisp (about 2 minutes).

7. 07

   To serve: Place a halved bok choy in a shallow bowl. Perch the cod fillet on top. Carefully pour the yuzu-dashi around the base. Garnish with micro-shiso.