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Black cod saikyo miso rice

by Brandon Hayato Go,
California, United States

If I were not a Chef, I would love to be a woodworker because I am always happy when working with my hands. Watching the master Japanese carpenters craft our fixtures at the restaurant reminds me of this.

Black cod saikyo miso rice

    4 PERS.
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500g Saikyo miso
50ml Sake
50ml Mirin
300g black cod fillet, skin removed

1L filtered water
20g Kombu
25g Katsuobushi

465g washed Koshihikari or other short-grain Japanese rice
535ml Dashi
42ml light soy sauce (Usukuchi)
64g mitsuba
3tbsp ginger juice


1 — FISH
Combine the miso, sake and Mirin in a bowl and mix thoroughly. Marinate the fish in the miso mixture for 2 days.

Soak the Kombu in the water in a saucepan for 4-6 hours. Remove the Kombu, heat the water to 90°C (194°F) and drop in the Katsuobushi. Steep for 3 minutes and strain through a coffee filter or fine sieve. Reserve Dashi until ready to cook the rice.

Put the rice, soy sauce and Dashi into the rice cooker and cook. While the rice is cooking, wash the miso off of the fish, pat dry and grill, trying to caramelize it as evenly as possible. When the rice is done cooking, put the fish on top of the rice, add the ginger juice, top with the mitsuba. Show the pot to the guests at the table before mixing the rice and fish together in the pot. Serve immediately.

The oiliness of the fish is balanced by the freshness of the Krug Grande Cuvée 170ème Édition, while there is a delicious interplay of the aromatics in the rice with the Champagne. The subtle sweetness of the miso marinade, combined with the ginger and mitsuba, results in a complex pairing in which both the rice and the wine are enhanced.
Krug Grande Cuvée
Krug Grande Cuvée
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