Ingredients:

  • 230g shiro miso (white miso)
  • 150g granulated sugar
  • 60ml sake
  • 60ml mirin
  • 4 black cod fillets (approx. 170g each)
  • 0.5 tsp sea salt
  • 4 pickled ginger shoots (hajikami)

Instructions:

  1. In a small saucepan, bring the sake and mirin to a boil over high heat. Let it boil for 20 seconds to evaporate the raw alcohol.
  2. Reduce heat to low and add the shiro miso paste, whisking until fully incorporated and smooth.
  3. Increase heat to medium and add the sugar, whisking constantly until the sugar dissolves and the mixture becomes glossy. Remove from heat and allow to cool completely to room temperature.
  4. Pat the black cod fillets completely dry with paper towels. Place them in a non-reactive glass dish and coat thoroughly with the cooled miso marinade. Cover with plastic wrap and refrigerate for 48 to 72 hours.
  5. Preheat the oven broiler to high. Line a baking sheet with foil and place a wire rack on top.
  6. Lightly wipe away excess marinade from the fish to prevent burning. Place fillets on the rack and broil for 10-12 minutes until the surface is bubbling and caramelized, and the fish flakes easily.