Directions
- 1Combine sake and mirin in a saucepan; bring to a boil over medium-high heat.
- 2Add sugar and miso; whisk until smooth. Bring to a simmer.
- 3Remove from heat; whisk in sesame oil and ginger. Cool completely.
- 4Place cod in a bag; add cooled marinade. Massage and flatten.
- 5Refrigerate overnight (at least 24 hours).
- 6Place a drip grate on a sheet pan and line with aluminum foil.
- 7Remove fish; wipe off excess marinade. Place on prepared pan.
- 8Broil 8 inches from the flame for 12–15 minutes, or until internal temperature is 145°F and sugars caramelize.
Ingredients
- 0.25 cup Sake
- 0.25 cup Mirin
- 0.33 cup White Miso Paste
- 3 Tbsp Granulated Sugar
- 1 Tbsp Sesame Oil
- 0.5 tsp Ground Ginger
- 1.5 lbs Wild Caught Black Cod
Equipment
saucepanwhiskgallon storage bagsheet pandrip gratealuminum foil
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