Yuzu Butter Cod
Light dish with rich flavor
Tagine-style donabe, "Fukkura-san" (large)
- 12 oz (360 g) black cod ("gindara") filet, cut into 6-7 pieces
- 1 teaspoon salt
- 2 tablespoons butter
- 10 oz (300 g) daikon radish, peeled and sliced into 1/2″ (1.2 cm) thick disks
- 1/4 teaspoon salt
- 1 clove garlic, thinly-sliced
- 1 small knob ginger, minced
- 2 tablespoons sake
- 6 oz (180 g) bean sprouts
- 5 oz (150 g) shimeji mushrooms
- 2/1 yuzu thinly-slided and further cut into half (If you can’t get yuzu, meyer lemon will make a nice substitute.)
- 1 teaspoon light color soy sauce ("usukuchi shoyu")
- 1 scallion, thinly-sliced diagonally
- Japanese mixed chili pepper ("shichimi togarashi")
- ponzu sauce (optional)
- Season both sides of the cod filets with 1 teaspoon of sea salt. Refrigerator for 30 minutes. Pat dry with paper towel and set aside.
- Heat the butter in the skillet of “Fukkura-san” over medium-heat for 2-3 minutes.
- Season both sides of the daikon slices with 1/4 teaspoon of sea salt and add to the skillet in one layer. Cover with lid and steam-fry until the bottom side of the daikon is golden brown (about 4-5 minutes). Turn them over.
- Add the garlic and ginger in the open space and stir for 1 minute.
- Add the sake, cover with lid again, and cook for 2 more minutes or until the daikon is just tender when tested with a tooth pick.
- Add the bean sprouts and spread over the daikon. Add the shimeji mushrooms and spread. Add the cod filets and insert yuzu slices under cod filets.
- Drizzle the soy sauce, cover with lid, and cook for 7-8 minutes or until the fish is just cooked through.
- Turn off the heat and let it rest for 3-5 minutes.
- Bring "Fukkura-san" to a dining table. Uncover and garnish with the scallion and some shichimi togarashi. Serve immediately.
Serving option: If you like even bigger flavor, after divided into individual bowls, drizzle some ponzu sauce to enjoy.
About the measurements used in our recipes
|For rice measurement, traditional Japanese rice measurement is used.|
|1 rice-cup = 3/4 US cup = 180 ml|
|Other conversions (US to metric measures)|
|1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml