Recipe: Miso Glazed Black Cod over Soba Noodles

I've honestly had so many different versions of this dish because it is one of my favorites in Japanese cooking. I've made some modifications to make it easier for we American cooks to recreate the dish. I also add a spicy note to mine that is not typical in most Japanese versions. Also, the citrus is not common either - but I think it just adds excellent flavor to what is a relatively oily and fatty fish. "Black Cod" is the American name for the sablefish and it is very common and accessible here on the West Coast. On the East Coast, sea bass is likely more accessible and can be used. However, regular varieties of "cod" should not be used here - they won't be able to stand up to the marinating and glaze process. Some recipes go from marinade right to cooking - others from glaze to cooking. Personally, I find the combined process produces the most intense flavor and goes best with the heartier soba noodles.

Miso Glazed Black Cod over Soba Noodles

Ingredients

Marinade

2 cups of water

1 cup of dashi stock

3/4 cup of soy sauce

1/2 cup of brown sugar

1/3 cup fish sauce

8 small thai chiles, minced

Glaze

1 cup freshly squeezed orange juice

3/4 cup red miso paste

2/3 cup sake

2/3 cup mirin

1/2 cup water

1/4 cup of sugar

2 teaspoons rice vinegar

1 teaspoon of orange zest

1 teaspoon wasabi paste

1 teaspoon minced ginger

1 teaspoon minced garlic

1 teaspoon corn starch

Main

2 lbs. of sablefish (black cod) filets

16 oz. of cooked soba noodles

2 cups of chopped bok choy, steamed

2 cups dashi stock

2 tbsp. black sesame seeds

2 teaspoons togarashi powder 

Directions

Whisk marinade ingredients together in a large bowl. Place fish filets into the marinade, cover, and marinade at least 8 hours to overnight.

Preheat oven to 400 degrees. Whisk all ingredients of the glaze together in a saucepan and heat over medium-high heat to a simmer. Reduce heat to medium, and continue cooking until the glaze mixture reduces to about 1 1/2 cups and easily coats the back of a spoon, approximately 20 minutes. Remove from heat and set aside.

Remove fish from marinade onto paper towels and pat dry thoroughly. Heat an oiled outdoor grill or stovetop grill pan to medium high heat. Coat filets thoroughly in the reserved glaze. Place on the grill for 2 - 3 minutes on each side to sear. Transfer to a casserole dish and baste each piece in the remainder of the glaze. Bake an additional 10 - 12 minutes until fish is cooked through, turning over halfway through cooking time.

Place equal amounts of soba noodles, bok choy, dashi stock, sesame seeds, and togarashi powder into large bowls and toss to mix. Place a fish filet on top of each bowl. Serve immediately.

Makes 4 servings.

Recipe: Agedashi Tofu

This is simple Japanese comfort food. The tofu stays soft and silky on the inside while the outside gets a nice coating that holds up to the very flavorful broth. This is one of my favorite Japanese recipes and my version is replicated from memories of very good versions I’ve had in Japan and elsewhere. The garnishes are very important to the overall flavor of this dish - so don’t leave them out! Normally served as an appetizer in Japanese restaurants, this can also be a main course by increasing the portion size or part of a light lunch with a few pieces of fresh sashimi or small portion of cooked fish.

Agedashi Tofu

Ingredients

Sauce

1 lb. (16 oz.) of soft tofu

1 1/2 cup of dashi stock
1/4 cup mirin
1/4 cup soy sauce
1/4 cup of water
1 tbsp rice vinegar

Tofu

1 egg
1 cup rice flour
3 - 4 cups of rice bran oil or vegetable oil (for frying)

Garnish

1/2 cup diced scallions
2 tbsp katsuobushi (bonito flakes)
1 1/2 tbsp grated daikon radish
1 4” square sheet of nori (dried seaweed) cut into thin strips
1 tsp togarashi powder (Japanese hot pepper powder) or crushed red pepper

Directions

Wrap tofu in two dishcloths. Place a heavy weight on top of the tofu (like a cast iron skillet) and leave to drain for approximately 30 minutes. Cut tofu into 1 1/2 inch cubes.

Beat the 1 egg thoroughly in one bowl. Place the rice flour in another bowl. Heat the oil over high heat until the oil temperature reaches 350 degrees. Coat each piece of tofu thoroughly in the rice flour, then coat in egg allowing any excess to drip off, then coat again in rice flour. Place immediately into the hot oil and fry until medium brown, turning as necessary. Place on a paper towel lined plate to drain off excess oil when done. 

Whisk dashi stock, mirin, soy sauce, water, and rice vinegar together in a non-reactive (glass/plastic) bowl. Place in microwave and heat for 45 seconds. Whisk again for a few seconds.

Pour equal amounts of the stock mixture into each serving bowl. Evenly divide tofu pieces among the bowls and place on top of the broth. Garnish each bowl with the scallions, bonito flakes, daikon, nori, and shigarashi. Serve immediately.

Makes 4 appetizer servings or 2 light meal servings.