• Alaskan Black Cod with Mushroom Tosazu


    Soy-Mirin Marinated Black Cod

    Yield: 24 servings

    • Ingredients
    • 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

    • Ingredients
    • 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.


    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.