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Alaskan Black Cod with Mushroom Tosazu

Image for Alaskan Black Cod with Mushroom Tosazu


Yield: 24 servings

kikkoman products used:


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

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


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


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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