Misoyaki Black Cod Recipe
Forbidden Rice, Wasabi Reduction
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Ingredients
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For the Misoyaki Black Cod
For the Forbidden Rice
For the Wasabi Reduction
Method
Preparing the Misoyaki Black Cod
- 1
Marinade the Cod
In a bowl, mix together white miso paste, sake, mirin, and brown sugar until smooth. Place the black cod fillets in a shallow dish and pour the marinade over the fish. Cover and refrigerate for at least 24 hours.
- 2
Cook the Cod
Preheat the oven to 400°F (200°C). Remove the cod from the marinade and place it on a baking sheet lined with parchment paper. Bake for about 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
Preparing the Forbidden Rice
- 3
Cook the Rice
In a saucepan, combine forbidden rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-35 minutes, or until the rice is tender and water is absorbed. Fluff with a fork before serving.
Preparing the Wasabi Reduction
- 4
Make the Reduction
In a small saucepan, combine soy sauce, wasabi paste, honey, and rice vinegar. Heat over medium heat until it simmers, then reduce to low and let it cook for about 10 minutes, stirring occasionally, until slightly thickened.
