Black Cod Cooked with Sake

Directions

1. 1
   In a medium pot, bring sake to a boil and cook for 5 minutes.
2. 2
   Add black cod, ginger slices, burdock root and mountain potato. Then add regular soy and sugar and cook with a lid right over the fillet, not over the pot. This lid must be slightly smaller than the rim of the pot so that steam can evaporate through the gap.
3. 3
   When the vegetables and black cod are cooked through, remove them from the pot and boil the sauce until thickened slightly and reduced.
4. 4
   Add mirin for glazing. Then add tamari soy.
5. 5
   Place the fillet on a plate, garnish it with cooked vegetables.
6. 6
   Pour the sauce over them.
7. 7
   Garnish with white scallion, shredded ginger and kinome on top.