Honjozo-Infused Miso-Glazed Black Cod
A Japanese-inspired dish where delicate cod fillets are brushed with a glaze made from authentic honjozo sake and miso, creating a savory-sweet umami depth that honors traditional techniques. This japanese-inspired asian ready in about 50 minutes pairs wild-caught black cod fillets, honjozo sake, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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.
Ingredients
- 1 lb wild-caught black cod fillets
- 1/4 cup honjozo sake
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp grated ginger
- 1 tsp sesame oil
- 1 tbsp black sesame seeds
- 2, thinly sliced green onions
- 2 cups cooked rice
Instructions
- Step 1: In a small bowl, whisk together honjozo sake, miso paste, mirin, and grated ginger until smooth. Taste and adjust for balance—sake should mellow the miso's saltiness without overpowering it.
- Step 2: Place cod fillets skin-side down on a parchment-lined baking sheet. Brush the entire surface with 2/3 of the miso glaze, ensuring even coverage, then refrigerate for 30 minutes to marinate.
- Step 3: Preheat oven to 375°F (190°C). Bake cod for 12-15 minutes until the glaze is bubbling and the fish flakes easily with a fork.
- Step 4: While baking, heat sesame oil in a small pan over medium heat. Add black sesame seeds and toast for 1 minute until fragrant and golden, then transfer to a plate.
- Step 5: Remove cod from oven, brush with remaining glaze, and sprinkle with toasted sesame seeds and green onions. Serve immediately over steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honjozo-Infused Miso-Glazed Black Cod take to make?
Total time is about 50 minutes (35 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honjozo-Infused Miso-Glazed Black Cod?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep wild-caught black cod fillets from drying out.
Can I substitute ingredients in Honjozo-Infused Miso-Glazed Black Cod?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honjozo-Infused Miso-Glazed Black Cod for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Honjozo-Infused Miso-Glazed Black Cod?
Japanese asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
