Legend has it that yuan-yaki is named after a man who lived in the inlands of Japan in the 1500s. To bring fish back from the coast, he would marinate it in sake, soy and mirin to preserve it. I make the dish with black cod since I’m in the Pacific Northwest and sometimes add yuzu kosho or aromatics to the marinade to put my spin on it. Drying the fish skin-side up overnight in the fridge without a cover makes for a crispy skin. Serve with simple pickles just like in Japan.

Yuan-Yaki Black Cod

Category

Category name

Serves

1

Ingredients

  • 3 ounces black cod or sablefish
  • ½ cup sake
  • ½ cup soy sauce
  • ½ cup mirin
  • ½ cup yuzu kosho, optional
  • Lemon wedge, for garnish
  • Pickled cucumbers, for garnish

Method

  1. Using a sharp knife, lightly score the skin of the fish then lightly salt the cod and let sit, refrigerated, for 10 to 20 minutes to get the outside cleaned off. Rinse lightly and pat dry with a towel or paper towels.
  2. In a shallow bowl, combine the sake, soy and mirin. Add the fish and marinate, refrigerated for an hour or two. If the marinade doesn’t cover the fish, you can drape a piece of paper towel soaked in the marinade over it. Remove from the marinade and pat dry with paper towels. Set on a plate, skin-side up, and let dry without a cover in the refrigerator for 2 to 3 days.
  3. Heat the broiler and when it’s hot, set the fish on a heat-resistant tray and broil, skin-side up, 2 to 3 inches from the heat until golden and crispy, 2 to 3 minutes. Remove from the heat and let rest for 10 to 20 seconds. Then, return to the broiler and broil again until the skin is very crisp and the fish is cooked to your liking, another 1 to 2 minutes.
  4. Serve immediately with a lemon wedge and pickles and your favorite sides.