Name: Miso-Cured Black Cod with Chilled Cucumbers
Yield: 4 Servings
Ingredients: 3/4 pound skin-on black cod fillet; Kosher salt; 3/4 cup white miso; 3 tablespoons mirin; 3 tablespoons sake; 1 8x2" piece dried kombu; 1 ounce shaved katsuobushi (dried bonito flakes; about 4 cups); 2 tablespoons unseasoned rice vinegar; 4 teaspoons sugar; 4 Japanese or Persian cucumbers; Kosher salt; 1 1" piece ginger, peeled, cut into very thin matchsticks; Find katsuobushi at Japanese markets or online.

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Photo by Aya Brackett.

Pro tip: Viva brand paper towels are used at Rintaro, an izakaya in San Francisco, CA, specifically for insulating the cod from its salty cure and will absorb moisture without falling apart.

Recipe notes

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