Recipe

Ingredients (Yield: 24 servings)

Soy-Mirin Marinated Black Cod:
2 quarts Kikkoman Organic Soy Sauce
1 quart Kikkoman Salted Mirin
4 cups sliced green onions
2 cups freshly squeezed lime juice
1/2 cups smashed, peeled ginger slices
24 Alaskan black cod fillets (7 ounces each)

Tosazu Broth:
7 1/2 cups dashi (Japanese seaweed and bonito broth)
1 1/4 cups Kikkoman Organic Soy Sauce
1 1/4 cups rice vinegar
5 tablespoons sugar
1 1/4 cups bonito flakes

Plating:
1 1/2 pounds mushrooms (shiitake, portobello, oyster and enoki), cleaned and sliced as necessary
1 1/2 cups bias-cut green onions
1 1/2 cups micro arugula
1 tablespoon grated lemon zest

Instructions

To make Soy-Mirin Marinated Black Cod, in large pan, combine soy sauce, mirin, green onions, lime juice and ginger. Add black cod; turn to coat well. Marinate at least 1 hour.

To make Tosazu Broth, in non-reactive saucepan, bring dashi, soy sauce, vinegar and sugar to a simmer. Add bonito flakes; bring to a simmer. Immediately remove from heat; strain through cheesecloth-lined strainer. (Yield: 10 cups)

For each serving, to order, place 1 fillet Marinated Black Cod on sizzle platter; roast in wood-burning or gas oven at 600°F for 5 minutes or just until fish can be flaked with a fork. Transfer to shallow serving bowl. While fish is cooking, heat 1 mushroom in 6 tablespoons Tosazu Broth. Pour broth and mushrooms over fish. Garnish with 1 tablespoon green onions, 1 tablespoon micro arugula and 1/8 teaspoon lemon zest.

Recipe by Chef Paul Muller, Taneko Japanese Tavern