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Seattle, WA.


Saikyo-Miso Black Cod

Saikyo-Miso Black Cod



Sake Marinade:

  • 1 1/2 C Sake
  • 1 1/2 C Mirin
  • 4 C white Miso paste
  • 2 1/2 C granulated sugar
  • 8 (7-8) filets of Black Cod, skin off
  • sea salt and pepper to taste


In a saucepan bring Sake and Mirin to a boil over high heat, boil for 20 secondes to evaporate the alcohol. Turn heat down to medium and add Miso paste, mixing with a wooden spoon until paste has dissolved completely. Turn the heat back up to medium high and add sugar, stirring constantly so as sugar doesnt stick to the bottom of the pan. Once the sugar has dissolved, about 2 minutes, remove from heat and cool at room temperature. Marinate the black cod for 2-3 days in marinade, refrigerated. Cook black cod in a preheated 400 degree oven for 10-15 minutes depending on the thickness of the filet, or until desired doneness is achieved.

Servings: 8

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