Miso-Marinated Black Cod with Dashi-Steamed Rice and Pickled Daikon
Silky black cod is transformed by a sweet-savory miso cure that caramelizes under high heat, paired with nutty dashi-steamed rice and bright, vinegar-kissed daikon for a balancing contrast. Each bite layers glossy umami, tender fish, and crisp acidity for a refined home feast.
1 ½ lb black cod, fillets, pin-boned
½ cup white miso paste
3 tbsp mirin
3 tbsp sake
2 tbsp granulated sugar
¼ tsp kosher salt
2 cup short-grain rice, rinsed until water runs clear
1 dashi kombu, about 2 x 3 inches
½ cup katsuobushi (bonito flakes), loosely packed
2 ¼ cup water, for cooking rice
1 lb daikon, peeled and julienned
½ cup rice vinegar
¼ cup granulated sugar
1 tbsp kosher salt
2 stalk scallions, thinly sliced
1 tbsp toasted sesame seeds
1 tbsp neutral oil
1 lemon, cut into wedges
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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