Miso Black Cod

In a small saucepan, combine 3 tbsp sake and 3 tbsp mirin; bring to a boil over medium‑high heat.

Reduce the liquid by half, stirring occasionally, until the volume is roughly 3 tbsp.

Lower the heat to medium‑low and whisk in ½ cup white miso paste, ⅓ cup sugar, and 2 tbsp soy sauce until the mixture is smooth and the sugar has fully dissolved.

Remove the saucepan from the heat and let the glaze cool to room temperature, about 10‑15 minutes.

Place the 2‑3 black cod fillets (cut into bite‑size pieces) in a shallow dish and pour the cooled miso glaze over them, tossing to coat evenly.

Cover the dish tightly with plastic wrap and refrigerate for 1 to 3 nights, turning the fish once daily to ensure even marination.

When ready to cook, preheat the oven’s broiler to high (about 500°F / 500°F) and line a baking sheet with foil or parchment paper.

Pat the marinated cod pieces dry with paper towels to remove excess moisture, which helps achieve a caramelized crust.

Arrange the cod pieces in a single layer on the prepared baking sheet, leaving space between each piece.

Broil the fish for 8‑10 minutes, watching closely; the glaze should turn glossy and slightly charred without burning.

Remove the cod from the oven and let it rest for 2 minutes.

Serve the broiled miso black cod over a bed of warm sushi rice, garnished with chopped scallion and, if desired, a sprinkle of sesame seeds.