MISO SAKE GLAZE + SESAME SOBA NOODLES + BOK CHOY + LOCAL ASPARAGUS + FRIED KALEA

In a bowl, whisk together the white miso paste, sake, brown sugar, soy sauce, and mirin until smooth.

Mix the Glaze

Season black cod fillets with salt and pepper. Brush the miso glaze generously over the fillets and let them marinate for at least 30 minutes.

Marinate

Preheat the oven to 400°F (200°C). Place the marinated cod on a baking sheet lined with parchment paper and bake for 12-15 minutes, until cooked through.

Cook

Cook the soba noodles according to package instructions. Drain and rinse under cold water.

Boil

In a bowl, combine the cooked soba noodles with sesame oil, soy sauce, green onions, and toasted sesame seeds. Toss well to combine.

Toss

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the bok choy and asparagus, sauté for 5-7 minutes, until tender. Season with salt and pepper.

Sauté Bok Choy and Asparagus

In another skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the torn kale and fry until crispy, about 3-4 minutes. Season with salt.

Fry Kale

On a plate, arrange the soba noodles, top with the miso glazed black cod, bok choy, asparagus, and crispy kale. Serve immediately.

Plate the Dish

White miso paste

miso glazed black cod

Recipe information

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