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RECIPE

Miso Marinade
200g white miso
80g sake
80g mirin
30g sugar
Boil the sake and mirin to burn off the alcohol. Add the sugar to dissolve and mix into white miso. Cool down before using.

Cover 1lb of cod that’s been cut into 1.5inch portions in the miso marinade for at least 20 minutes and up to 1hr at room temperature or up to 1 day in the fridge. Remove from the marinade and broil until slightly blackened, approx 6 minutes.

Mushroom Rice

Wash and soak rice for at least 20 minutes. Drain and weigh the soaked rice and measure out 90% weight in water/kombu dashi/mushroom stock. Season with white soy sauce to taste and cover the rice with the liquid. Top with sliced mushrooms and cook for approx 16 minutes in a donnabe over medium high heat or until steam starts to shoot out of the lid. As soon as it does, cut the heat and let the donnabe stand for 15 minutes.