Chef Masa's Signatures & Specials Recipe

Miso-Glazed Black Cod with Shiso-Ginger Rice, Pickled Daikon & Yuzu Beurre Blanc

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   1. Prepare the miso marinade

   In a small bowl whisk together white miso paste, mirin, sake, 3 tablespoons granulated sugar and 1 tablespoon neutral oil until smooth. Taste and adjust: it should be sweet-salty with pronounced miso aroma.

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   2. Marinate the cod

   Pat the black cod fillets dry. Place them flesh-side into a shallow container or zip-top bag and spread the miso marinade over the flesh. Cover and refrigerate at least 4 hours, ideally overnight (up to 48 hours) for deep flavor. Reserve any excess marinade but do not reuse on cooked fish.

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   3. Make quick pickled daikon (if using fresh)

   In a small saucepan combine 2 tablespoons rice vinegar, 2 tablespoons water and 1 teaspoon granulated sugar. Warm to dissolve sugar, then pour over 1 cup thinly sliced daikon in a jar or bowl. Let sit at least 20 minutes at room temperature or refrigerate until needed.

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   4. Cook the shiso-ginger rice

   Rinse 2 cups short-grain sushi rice under cold water until water runs nearly clear. Drain. Combine rice, 2.25 cups water and 1 teaspoon kosher salt in a rice cooker or a heavy-bottomed pot. Cook according to rice cooker instructions or bring to a simmer on the stove, cover and reduce heat to low for 15 minutes, then let rest 10 minutes off heat. Fluff rice with a fork, stir in 8 thinly sliced shiso leaves, 1 tablespoon julienned fresh ginger and 1 tablespoon rice vinegar. Keep warm.

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   5. Preheat oven and broiler

   Preheat oven to 400°F (200°C). Place a wire rack on a rimmed baking sheet and lightly oil the rack or sheet to prevent sticking. Position oven rack for broiling so top of fish will be 6–8 inches from broiler element.

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   6. Remove excess marinade and sear (optional)

   Remove fillets from marinade and scrape off excess marinade (too thick a layer will burn). Heat a nonstick or cast-iron skillet over medium-high heat with a thin film of neutral oil. Place fillets skin-side down and sear 2–3 minutes until skin is crisp. Transfer seared fillets to the prepared rack, skin-side down.

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   7. Roast and glaze the cod

   Roast the fillets in the 400°F oven for 6–8 minutes until opaque in the center. Brush each fillet with a thin additional smear of reserved miso marinade (if reserved) or a light glaze of mirin (to avoid burning). Switch oven to broil and broil 2–4 minutes until the miso develops a deep golden-brown coloration and small caramelized spots—watch carefully to prevent charring. Remove and let rest 2 minutes.

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   8. Make the yuzu beurre blanc

   In a small saucepan over medium heat combine 0.25 cups yuzu juice and 1 tablespoon minced shallot. Reduce gently until almost syrupy and only about 1–2 tablespoons of liquid remain (about 5–7 minutes). Add 0.25 cups heavy cream and reduce slightly 1–2 minutes. Lower heat to very low. Whisk in chilled butter pieces a few at a time, allowing each to emulsify into the sauce before adding more. If using, whisk in 0.5 teaspoon white miso to lend silk and balance. Keep sauce warm but do not let it boil or the emulsion will break. Season with salt and freshly ground black pepper to taste.

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   9. Warm and finish the rice and pickles

   Taste the rice and adjust salt. Fold in a few additional sliced shiso leaves for brightness. Drain quick-pickled daikon; reserve a little pickling liquid for plating drizzle if desired.

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    10. Plate

    Spoon a portion of shiso-ginger rice onto each plate (about 0.5 cup cooked rice per serving). Place one miso-glazed black cod fillet on top or beside the rice, skin-side down. Spoon 2–3 tablespoons yuzu beurre blanc beside and partially over the fish. Arrange 2–3 tablespoons pickled daikon alongside. Garnish with toasted sesame seeds, microgreens or shiso sprigs and a light grind of black pepper. Serve immediately.

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    11. Chef notes and serving suggestions

    This recipe serves 4. For best texture, do not overcook the cod—remove when it flakes easily but is still moist. If you cannot find yuzu juice, substitute 3 tablespoons lemon juice plus 1 teaspoon lime juice for similar acidity and brightness. Leftover miso marinade should be discarded for food-safety reasons.