Alaskan Black Cod with Mushroom Tosazu

Ingredients	Amount
Soy-Mirin Marinated Black Cod
Kikkoman Organic Soy Sauce	2 qts.
Kikkoman Salted Mirin	1 qt.
Green onions, sliced	4 cups
Freshly squeezed lime juice	2 cups
Smashed, peeled ginger slices	½ cup
Alaskan black cod fillets (7 ounces each)	24 ea.
Tosazu Broth
Dashi (Japanese seaweed and bonito broth)	7 ½ cups
Kikkoman Organic Soy Sauce	1 ¼ cups
Rice vinegar	1 ¼ cups
Sugar	5 Tbsp.
Bonito flakes	1 ¼ cups
Mushrooms (shiitake, portobello, oyster and enoki), cleaned and sliced as necessary	1 ½ lbs.
Bias-cut green onions	1 ½ cups
Micro arugula	1 ½ cups
Lemon zest, grated	1 Tbsp.

Method

1. 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.

2. 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)

3. 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 ⅛ teaspoon lemon zest.

Yield: 24 servings

Source: Chef Paul Muller