0.0 – 0 reviews • Japanese Recipes
| Level: |
Advanced |
| Total: |
40 min |
| Prep: |
20 min |
| Cook: |
20 min |
| Yield: |
1 serving |
Ingredients
- 36 ounces sake
- 1 (7-ounce) black cod fillet
- 6 slices peeled ginger root, plus shredded ginger, for garnish
- 3 thick pieces burdock root
- 3 thick pieces Japanese mountain potato
- 3 ounces regular soy sauce
- Pinch Japanese premium white sugar
- 1 ounce mirin
- 1 ounce tamari soy sauce
- White scallion, for garnish
- Kinome (available at Japanese markets), watercress or mint leaves could be substituted
Instructions
- In a medium pot, bring sake to a boil and cook for 5 minutes.
- Add black cod, ginger slices, burdock root and mountain potato. Then add regular soy and sugar and cook with a lid right over the fillet, not over the pot. This lid must be slightly smaller than the rim of the pot so that steam can evaporate through the gap.
- When the vegetables and black cod are cooked through, remove them from the pot and boil the sauce until thickened slightly and reduced.
- Add mirin for glazing. Then add tamari soy.
- Place the fillet on a plate, garnish it with cooked vegetables. Pour the sauce over them.
- Garnish with white scallion, shredded ginger and kinome on top.