Miso Glazed Black Cod in Kyoto Red Miso Crab Broth

Name: Miso Glazed Black Cod in Kyoto Red Miso Crab Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup sake; 1/3 mirin rice wine vinegar; 3 tablespoons brown sugar; 2 tablespoons soy sauce; 1/3 cup yellow miso; 4 (6-ounce) black cod fillets; 4 tablespoons red miso paste (recommended: Kyoto); 4 cups boiling water; 1 thumb-sized knob ginger, sliced; 2 garlic cloves, chopped; 1 teaspoon rice wine vinegar; 8 ounces lump crabmeat, picked over for cartilage and shell; 3 shiitake mushrooms, thinly sliced; 1 cup enoki mushrooms; 1 scallion, thinly sliced; Smelt egg, for garnish, optional

Servings: persons

1/3 cup sake
1/3 mirin rice wine vinegar
3 tablespoons brown sugar
2 tablespoons soy sauce
1/3 cup yellow miso
4 (6-ounce) black cod fillets
4 tablespoons red miso paste (recommended: Kyoto)
4 cups boiling water
1 thumb-sized knob ginger, sliced
2 garlic cloves, chopped
1 teaspoon rice wine vinegar
8 ounces lump crabmeat, picked over for cartilage and shell
3 shiitake mushrooms, thinly sliced
1 cup enoki mushrooms
1 scallion, thinly sliced
Smelt egg, for garnish, optional

1
In a shallow dish, combine the sake, mirin, brown sugar, soy sauce and yellow miso.
2
Add black cod, turning to coat well.
3
Refrigerate and let marinate at least 2 hours, but no more than 6 hours.
4
Preheat a broiler to medium.
5
When ready to serve, broil the cod, 6 inches from the heat, until fish is opaque and lightly caramelized on top, about 5 to 7 minutes.
6
In a medium saucepot over medium heat, add the miso paste and slowly stir in the boiling water.
7
Add the ginger, garlic and vinegar and bring to a boil.
8
Strain broth from solids and return the broth to the heat.
9
Add the crab, mushrooms and the scallions.
10
Cook until the crab is heated through and mushrooms are tender, about 3 minutes.
11
Serve with the broiled cod topped with smelt egg, if using.

2294

kcal

Calories

240

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/3 cup sake, 1/3 mirin rice wine vinegar, 3 tablespoons brown sugar, 2 tablespoons soy sauce, and more.

Yes, Miso Glazed Black Cod in Kyoto Red Miso Crab Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!