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Yuzu Butter Cod

Light dish with rich flavor
Yuzu Butter Cod


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)


  1. 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.
  2. Heat the butter in the skillet of “Fukkura-san” over medium-heat for 2-3 minutes.
  3. 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.
  4. Add the garlic and ginger in the open space and stir for 1 minute.
  5. 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.
  6. 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.
  7. Drizzle the soy sauce, cover with lid, and cook for 7-8 minutes or until the fish is just cooked through.
  8. Turn off the heat and let it rest for 3-5 minutes.
  9. 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