Honjozo-Style Miso-Glazed Cod with Pickled Ginger
A refined Japanese dish honoring traditional brewing techniques, featuring tender cod glazed in a miso-sake reduction and brightened by house-pickled ginger. This japanese-inspired asian (gluten-free) ready in about 30 minutes pairs (6 oz) fillets cod fillets, white miso paste, sake for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 4 (6 oz) fillets cod fillets
- 3 tbsp white miso paste
- 1 tbsp sake
- 2 tbsp mirin
- 1 oz, finely grated fresh ginger
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 4 leaves, thinly sliced shiso leaves
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 1 tbsp sake, 2 tbsp mirin, and 1 tsp rice vinegar until smooth. Add 1 oz finely grated ginger and mix until fully incorporated.
- Step 2: Place 4 (6 oz) cod fillets skin-side down in a non-stick skillet. Brush generously with 1 tsp sesame oil, then spread 2 tbsp of the miso mixture evenly over each fillet.
- Step 3: Cook over medium-low heat for 8 minutes until the edges are opaque and the glaze begins to bubble, turning once halfway through. Reduce heat to low and spoon remaining glaze over fish, cooking 2 more minutes until sauce thickens and coats the back of a spoon.
- Step 4: Transfer to plates, garnish with 4 thinly sliced shiso leaves, and serve immediately with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honjozo-Style Miso-Glazed Cod with Pickled Ginger take to make?
Total time is about 30 minutes (20 min prep + 10 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-Style Miso-Glazed Cod with Pickled Ginger?
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 (6 oz) fillets cod fillets from drying out.
Can I substitute ingredients in Honjozo-Style Miso-Glazed Cod with Pickled Ginger?
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-Style Miso-Glazed Cod with Pickled Ginger 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.
Is Honjozo-Style Miso-Glazed Cod with Pickled Ginger gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
