Miso-Glazed Black Cod with Daikon & Shiso

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.

Perfectly tender black cod glazed in a rich, sweet-savory miso broth, served atop delicate daikon radish and fresh shiso leaves for an authentic Japanese kaiseki experience. This Asian recipe, ready in about 27 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 320 calories and feeds 1, 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: 15 min Cook: 12 min Serves 1 Japanese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp sake, and 1/4 cup water until smooth.
  2. Step 2: Pat cod fillets dry with paper towels, then brush generously with 1 tbsp of the miso glaze, ensuring even coverage on both sides.
  3. Step 3: Heat 1 tsp toasted sesame oil in a non-stick skillet over medium-low heat until shimmering, then add daikon julienned and cook for 3-4 minutes until tender but still crisp, stirring occasionally.
  4. Step 4: Place cod fillets skin-side down in the skillet, spoon the remaining miso glaze over the top, and cover with a lid; cook for 8-10 minutes until the cod is opaque and flakes easily with a fork.
  5. Step 5: Drizzle 1/2 tsp soy sauce over the daikon, then transfer cod to a plate and top with sliced shiso leaves; serve immediately with the daikon.

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