Black Cod Cooked with Sake

1. 1

   In a medium pot, bring sake to a boil and cook for 5 minutes.

2. 2

   Add black cod, ginger slices, burdock root and mountain potato.

3. 3

   Then add regular soy and sugar and cook with a lid right over the fillet, not over the pot.

4. 4

   This lid must be slightly smaller than the rim of the pot so that steam can evaporate through the gap.

5. 5

   When the vegetables and black cod are cooked through, remove them from the pot and boil the sauce until thickened slightly and reduced.

6. 6

   Add mirin for glazing.

7. 7

   Then add tamari soy.

8. 8

   Place the fillet on a plate, garnish it with cooked vegetables.

9. 9

   Pour the sauce over them.

10. 10

    Garnish with white scallion, shredded ginger and kinome on top.

No additional tips available.