Miso Black Cod 銀だらの西京焼き

1. Miso Black Cod 銀だらの西京焼き

Ingredients:

• 2 black cod (sablefish) fillets

• 3 tbsp saikyo miso (sub: 3 tbsp white miso + 0.5 tbsp sugar)

• 2 tbsp sake

• 2 tbsp mirin

Instructions:

1. Prepare fish - sprinkle fillets with salt and set aside for 30 minutes to draw out moisture, then use sake to rinse off the salt

2. Create marinade and marinate fish - mix miso, sake, mirin, combine marinade and fish in a container or sealable bag and store in the fridge for two days

3. Cook fish - preheat oven to 425F, wipe off the marinade from fish (it will burn!) then place in the oven for ~15 minutes (adjust depending on the thickness of the fillet)

4. Serve it up - plate it up

5. Enjoy!

2. Japanese Rolled Omelette だし巻き卵

Ingredients:

• 3 large eggs

• 3 tbsp dashi

• 2 tsp sugar

• 1 tsp soy sauce

• 1 tsp mirin

• a pinch of salt

• 1 sheet nori seaweed (optional)

Instructions:

1. Make dashi eggs - whisk up eggs, combine dashi, sugar, soy sauce, mirin and salt

2. Cook rolled omelette - heat pan over medium-low heat, dip paper towel in oil and coat pan, pour thin layer of egg mixture, once egg starts to set, roll into a log shape, then repeat process, lifting the log to spread mixture underneath as well, until all the mixture is used (optional: place a sheet of nori on each layer before rolling)

3. Serve it up - slice omelette log into half-inch pieces and serve on a plate

4. Enjoy!

3. Miso Soup 味噌汁

Ingredients:

• 1 cup dashi (water + kombu + katsuobushi)

• 1 tbsp miso

• mushroom - I used shimeji mushroom here

• wakame seaweed

• tofu (firm or soft - whatever your preference!)

Instructions:

1. Make dashi - soak kombu in water for 30 minutes to overnight, then slowly bring to boil on medium heat, take out kombu before stock boils, then add in katsuobushi, simmer for 1 minute, turn off heat, steep for 10 minutes, then strain over

2. Prepare ingredients of choice - wash and cut mushrooms, rehydrate wakame seaweed, cut tofu into small cubes

3. Make miso soup - bring dashi to a boil, add mushroom, lower heat to let it simmer, combine miso by dissolving through a fine mesh strainer, then add tofu and wakame

4. Serve it up - pour into a bowl and optionally garnish with chopped green onions

5. Enjoy!