Cod/caviar Recipe

Prepare kombu dashi

Place 1,000 ml water and 5 g kombu in a medium saucepan and soak 20–30 minutes (or 1 hour if time allows) to extract umami. Slowly bring to just under a simmer over medium heat. Remove kombu right before the water begins to boil to avoid bitterness.

Add bonito and finish stock

When the water is just under a boil, add 20 g bonito flakes, turn heat off, and let steep for 5 minutes. Strain the liquid through a fine-mesh sieve or cheesecloth into a clean pot, pressing lightly on the solids to extract flavor. Discard solids.

Season broth into miso bonito

Warm the strained dashi over low heat (do not boil). In a small bowl, whisk 80 g white miso with 50–100 ml of the warm dashi until fully dissolved, then whisk that back into the pot. Add 15 ml light soy sauce, 15 ml mirin, 5 ml rice vinegar, and 1 tsp sea salt. Taste and adjust for balance — the broth should be savory with a gentle sweetness and clean acidity. Keep warm over very low heat.

Prepare cod

Pat the 400 g cod fillets dry with paper towels. Season both sides lightly with 1/2 tsp fine sea salt and 1/4 tsp white pepper. Let sit at room temperature for 10 minutes.

Poach or pan-sear cod

Option A — Poach: Bring the miso-bonito broth to a gentle simmer. Lower cod pieces into the simmering broth (skinless side down). Poach gently for 5–7 minutes depending on thickness, until opaque and flaking tender. Option B — Pan-sear: Heat 1 tbs neutral oil in a nonstick or stainless pan over medium-high heat. Sear cod 2–3 minutes per side until a light golden crust forms and fish reaches 60–63°C (140–145°F) internal. If pan-searing, transfer the fish to the warm miso broth briefly (30–60 seconds) to infuse flavor before plating.

Finish with caviar

Just before serving, spoon 60 g salmon roe or caviar into small mounds and gently place atop each cod portion (divide proportionally). The roe adds briny pops that contrast the miso broth and tender cod.

Prepare edamame

Blanch 200 g thawed edamame in boiling salted water for 1–2 minutes until bright green and tender-crisp. Drain and immediately shock in an ice bath to stop cooking. Drain again and toss with 1/2 tsp sesame oil and a pinch of salt. Keep chilled or warm depending on service temperature.

Cook seasonal vegetables

Trim and prepare 200 g seasonal vegetables (slice baby shiitake, trim snap peas, and halve baby carrots lengthwise). Blanch or quickly steam until just tender (2–4 minutes depending on vegetable). Shock in ice water if you need them bright and crisp, or toss quickly in a hot pan with a little neutral oil for 1–2 minutes for a warmer finish. Season lightly with salt.

Garnish prep

Thinly slice 2 scallions on the bias. Zest 1/2 lemon and hold a few drops of juice. If using, rinse microgreens or pick shiso leaves and cut into strips.

Warm shallow bowls. Place a portion of prepared edamame and seasonal vegetables in each bowl (divide between servings). Lay a piece of cod atop the vegetables or slightly to the side.

Ladle 150–200 ml of warm miso bonito broth into each bowl around (not directly over) the coddled cod to avoid breaking the fish. The broth level should come up to but not cover the highest point of the fish.

Garnish each portion with a mound of caviar on the cod, a sprinkle of scallions, a few toasted sesame seeds, a few microgreens or shiso, and a very light lemon zest and a couple drops of lemon juice over the fish. Finish with a hair of sesame oil if desired.

Serve immediately, allowing each diner to mix caviar with broth and flake fish as they like.