Miso Black Cod Recipe
J&I dashi / glazed shishito / roasted shiitakes / cod dumpling
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Frequently paired with
The best thing to pair and share with MISO BLACK COD
Ingredients
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Dashi
Miso Glaze
Cod and Dumplings
Shishito Peppers
Method
Prepare Dashi
Make the Dashi
In a pot, combine water and kombu. Let it soak for 30 minutes. Heat over low heat until just before boiling, remove kombu, and add bonito flakes. Let steep for 5 minutes, then strain.
Miso Glaze
Prepare the Miso Glaze
In a small bowl, mix white miso paste, mirin, and sugar until smooth. Set aside.
Prepare Cod and Dumplings
Cook the Cod
Preheat the oven to 200°C (400°F). Brush the cod fillet with the miso glaze, place it on a baking sheet, and bake for 15-20 minutes until cooked through.
Make Cod Dumplings
In a bowl, combine chopped shiitake mushrooms, cod roe, panko breadcrumbs, and egg. Form small dumplings and set aside.
Cook Dumplings
In a pan, heat a tablespoon of oil over medium heat. Fry the dumplings until golden brown on all sides. Remove and drain on paper towels.
Prepare Shishito Peppers
Serving
Plate the Dish
Serve the glazed black cod alongside the dumplings and sautéed shishito peppers. Drizzle with dashi for extra flavor.