Heian-Inspired Miso-Glazed Black Cod Donburi

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A delicate black cod fillet glazed with sweet miso, served over steamed rice with pickled vegetables and fresh scallions for a refined Japanese rice bowl. This Japanese-inspired rice and grain recipe, ready in about 60 minutes, pairs black cod fillets, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 15 min Serves 2 Japanese cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup short grain sushi rice under cold water until water runs clear. Combine rice with 1 1/4 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let stand covered for another 10 minutes.
  2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp sugar until smooth and well combined.
  3. Step 3: Pat dry 2 black cod fillets (6 oz each) and spread the miso glaze evenly over the top of each fillet. Place the fillets skin-side down on a parchment-lined baking sheet. Refrigerate for at least 30 minutes to marinate.
  4. Step 4: Preheat the oven to 400°F. Bake the marinated black cod for 10-12 minutes until the glaze is caramelized and the fish flakes easily with a fork.
  5. Step 5: To serve, divide the steamed rice between two bowls. Place one black cod fillet on top of each bowl of rice. Garnish with 1/4 cup pickled ginger, 2 thinly sliced scallions, and 1 tsp toasted sesame seeds. Offer soy sauce on the side if desired.

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