Black Cod Cooked with Sake

  • Yield : 1 serving
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m
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  • 36 ounces sake
  • 1 (7-ounce) black cod fillet
  • 6 slices peeled ginger root, plus shredded ginger, for garnish
  • 3 thick pieces burdock root
  • 3 thick pieces Japanese mountain potato
  • 3 ounces regular soy sauce
  • Pinch Japanese premium white sugar
  • 1 ounce mirin
  • 1 ounce tamari soy sauce
  • White scallion, for garnish
  • Kinome (available at Japanese markets), watercress or mint leaves could be substituted


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.

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