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: Asian Slaw Burger

I had a major craving for a burger tonight, but I still had more cabbage to get rid of, so, on to creativity...

Ingredients:

1 1/3 lb. of lean (90-10) ground beef
8 slices of applewood smoked bacon
2 tbsp. minced garlic
1 tsp. onion powder
1 tsp. cayenne pepper
1 tsp. coriander
3 tsp. salt
3 tsp. black pepper
1/4 cup of mayonnaise
1 tbsp. soy sauce
1 tsp. mirin
2 tsp. wasabi paste
1 tsp. sesame oil
1 1/2 tsp. rice vinegar
1/2 cup shredded red cabbage
1/2 cup shredded green cabbage
1/4 cup of scallions, finely diced
4 thick slices of sharp cheddar cheese
4 onion rolls

Directions:

In a medium bowl, combine the mayo, wasabi paste, soy sauce, mirin, sesame oil, rice vinegar, 1 tsp. salt, and 1 tsp. of black pepper. Whisk to combine thoroughly. Add the cabbage and scallions. Stir to coat the vegetables in the sauce. Cover the slaw and set in the refrigerator.

In a large bowl, combine the ground beef, minced garlic, onion powder, cayenne, coriander, and the remaining salt and pepper. Using your clean hands, mix the spices thoroughly into the meat. Form 4 equal flat patties out of the meat mixture. Heat a well-oiled grill to medium high and put the burgers down on the grill. Close the lid. Cook the burgers for about 4 minutes on each side for medium-well. Add a cheese slide to the top of the burgers for the last 30 seconds of cooking to melt.

Using a non-stick skillet over medium-high heat, heat the bacon slices for about 8 - 9 minutes, turning frequently, until brown and crispy. To build the burgers, place a cooked cheddar covered beef patty onto the bottom of the onion roll, top with two folded over slices of the bacon, and then top with 1/4 of the slaw mixture. Place the roll top on and press down. It's a messy burger, but man is it good!

Makes 4 servings.

Recipe: Pepper Steak over Rice Noodles

Ingredients:

1 3/4 lb. of lean flank steak, cut into 6 equal portions
8 oz. of uncooked rice noodles
1 cup chopped scallions, green and white parts
2 red jalapenos, thinly sliced
1 cup low-sodium soy sauce
1 cup mirin (Japanese cooking sake)
1/2 cup fresh lime juice
3 tbsp. rice vinegar
4 tbsp. minced garlic
1 tbsp. wasabi paste
1 tsp. salt
3 tsp. black pepper
1 tbsp. canola oil

Directions:

Whisk soy sauce, mirin, lime juice, rice vinegar, 3 tbsp. of the garlic, wasabi, salt, and pepper together into a large bowl. Submerge steak filets into the mixture, cover, and allow to marinate overnight.

Oil and then heat the grill to medium-high heat. Remove steaks from marinade and place on the grill and grill for about 6 - 8 minutes on each side for medium rare. Reserve 2 tbsp. of the marinade. Once done, thinly slice the steak and set aside.

Cook the rice noodles according to package directions. Heat the canola oil over medium high heat in a large wok. Add the scallions, the remaining garlic, and the red jalapenos to the wok, moving them about quickly to prevent sticking. Cook until the oil becomes fragrant, about 1 1/2 to 2 minutes. Add the steak, the rice noodles, and the reserved marinade to the wok. Continue cooking for another minute or two and then remove. Serve immediately.

Makes 6 servings.