Black Cod Cooked with Sake

Step 1

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

Step 2

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. 

Step 3

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

Step 4

Add mirin for glazing. Then add tamari soy. 

Step 5

Place the fillet on a plate, garnish it with cooked vegetables. Pour the sauce over them. 

Step 6

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