Miso-Cured Black Cod with Chilled Cucumbers
Miso-Cured Black Cod with Chilled Cucumbers
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  • cook: 0 hr
  • total: 0 hr
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  • Summary

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

    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
    • 1 1" piece ginger, peeled, cut into very thin matchsticks
    • Find katsuobushi at Japanese markets or online.

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 324 % Daily Value *
    • Total Fat: 1 g 0.94%
    • Saturated Fat: 0 g 0.63%
    • Trans Fat: 0 g %
    • Cholesterol: 40 mg 13.32%
    • Sodium: 1949 mg 81.22%
    • Calcium: 53 mg 5.29%
    • Potassium: 1047 mg 29.91%
    • Magnesium: 0 mg 0%
    • Iron: 5 mg 28.06%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 59 g %
    • Dietary Fiber: 11 g 42.49%
    • Sugar: 18 g
    • Protein: 26 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 2.55%
    • Vitamin C 25.58%
    • Vitamin D 4.25%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch3
    • Exchange - Vegetables1
    • Exchange - Lean Meat3
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total2 oz-eq

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