500g Saikyo miso
300g black cod fillet, skin removed
1L filtered water
465g washed Koshihikari or other short-grain Japanese rice
42ml light soy sauce (Usukuchi)
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.
2 — DASHI
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.