A white plate with fish in brown sauce, garnished with green onions, sits on a red tray with green chopsticks and a green cup in the background.

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Alaskan Black Cod with Mushroom Tosazu

Name: Alaskan Black Cod with Mushroom Tosazu
Ingredients: Seafood

Serves Yield: 24 servings

Ingredients

Soy-Mirin Marinated Black Cod:
2 quarts Kikkoman Organic Soy Sauce
1 quart Kikkoman Salted Mirin
4 cups sliced green onions
2 cups freshly squeezed lime juice
1/2 cups smashed, peeled ginger slices
24 Alaskan black cod fillets (7 ounces each)

Tosazu Broth:
7 1/2 cups dashi (Japanese seaweed and bonito broth)
1 1/4 cups Kikkoman Organic Soy Sauce
1 1/4 cups rice vinegar
5 tablespoons sugar
1 1/4 cups bonito flakes

Plating:
1 1/2 pounds mushrooms (shiitake, portobello, oyster and enoki), cleaned and sliced as necessary
1 1/2 cups bias-cut green onions
1 1/2 cups micro arugula
1 tablespoon grated lemon zest

Directions

To make Soy-Mirin Marinated Black Cod, in large pan, combine soy sauce, mirin, green onions, lime juice and ginger. Add black cod; turn to coat well. Marinate at least 1 hour.

To make Tosazu Broth, in non-reactive saucepan, bring dashi, soy sauce, vinegar and sugar to a simmer. Add bonito flakes; bring to a simmer. Immediately remove from heat; strain through cheesecloth-lined strainer. (Yield: 10 cups)

For each serving, to order, place 1 fillet Marinated Black Cod on sizzle platter; roast in wood-burning or gas oven at 600°F for 5 minutes or just until fish can be flaked with a fork. Transfer to shallow serving bowl. While fish is cooking, heat 1 mushroom in 6 tablespoons Tosazu Broth. Pour broth and mushrooms over fish. Garnish with 1 tablespoon green onions, 1 tablespoon micro arugula and 1/8 teaspoon lemon zest.

Recipe by Chef Paul Muller, Taneko Japanese Tavern

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Seafood (89)Entrees (272)Sauces & Bases (162)