Miso-Cured Black Cod with Chilled Cucumbers Recipe
Pro tip: Viva brand paper towels are used at Rintaro specifically for insulating the cod from its salty cure and will absorb moisture without falling apart.
Keywords
- sake
- japanese
- black cod
- miso
- kombu
- cucumber
- ginger
- main
- dinner
- nut free
- dairy free
- broil
- bon appétit
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Ingredients
- 3/4 pound skin-on black cod fillet
- Kosher salt
- 3/4 cup white miso
- 3 tablespoons mirin
- 3 tablespoons sake
- 1 8x2" piece dried kombu
- 1 ounce shaved katsuobushi (dried bonito flakes; about 4 cups)
- 2 tablespoons unseasoned rice vinegar
- 4 teaspoons sugar
- 4 Japanese or Persian cucumbers
- 1 1" piece ginger, peeled, cut into very thin matchsticks
- Find katsuobushi at Japanese markets or online.
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