Saikyo-Yaki Black Cod with Miso and Mirin

Why You’ll Love This Recipe

• Classic Kyoto-style Saikyo-yaki: gently sweet, savory, and deeply aromatic.
• Hands-off marinating does the heavy lifting; quick broil for weeknight speed.
• Restaurant-level caramelization and flaky, buttery fish at home.
• Complete, balanced plate with rice, pickles, and refreshing grated daikon.

Grocery List

• Produce: Daikon radish, scallions or shiso (optional), lemon
• Dairy: None
• Pantry: Sweet white miso (Saikyo miso), mirin, sake, sugar, Japanese short-grain rice, Japanese pickles (store-bought or homemade), neutral oil

Full Ingredients

Fish & Marinade

• 4 black cod (sablefish) fillets, skin-on, 5–6 oz (140–170 g) each, about 1–1.5 inches thick
• 1/2 cup (120 g) sweet white miso (Saikyo miso)
• 3 tbsp (45 ml) mirin
• 2 tbsp (30 ml) sake
• 1 tbsp (12 g) sugar (adjust to taste)
• 1 tsp neutral oil (for greasing foil or pan)

To Serve

• 3 cups hot cooked Japanese short-grain rice (about 1–1 1/4 cups uncooked)
• 1 cup Japanese pickles (tsukemono: cucumber, daikon, or mixed pickles)
• 1 cup grated daikon (daikon oroshi), well-drained
• 1 lemon, cut into wedges
• Thinly sliced scallions or torn shiso leaves (optional garnish)

Optional Quick Glaze (if you didn’t reserve marinade)

• 2 tbsp sweet white miso
• 1 tbsp mirin
• 1 tbsp sake
• 1 tsp sugar

Step-by-Step Instructions

Step 1: Make the Saikyo miso marinade

In a small bowl, whisk together the sweet white miso, mirin, sake, and sugar until completely smooth and shiny. For the cleanest flavor, you can warm the mirin and sake together in a small saucepan over low heat for 1–2 minutes, then whisk in the miso and sugar off heat. Cool to room temperature. Reserve 2 tablespoons of this marinade in a clean container for glazing later.

Step 2: Prep and marinate the fish

Pat the black cod fillets very dry with paper towels and remove any pin bones. Place the fillets in a nonreactive dish or a zip-top bag and coat thoroughly with the remaining marinade. Cover and refrigerate 24–72 hours. Thicker fillets benefit from the full 48–72 hours. If marinating in a dish, turn the fillets once per day to ensure even seasoning.

Step 3: Cook rice and prep the sides

Rinse the short-grain rice until the water runs mostly clear, then cook according to package or rice cooker directions (about 25–30 minutes including resting). Grate the daikon on a fine grater, then gently squeeze to remove excess water so it’s fluffy but not wet. Arrange pickles and lemon wedges. Keep sides chilled or at room temperature until serving.

Step 4: Preheat the broiler and prepare the pan

Set an oven rack 6 inches (15 cm) from the broiler element and preheat on High for at least 10 minutes. Line a rimmed baking sheet with foil and lightly oil it to minimize sticking and scorching. Good ventilation helps because miso caramelizes quickly.

Step 5: Wipe excess miso for clean caramelization

Remove the fish from the marinade and wipe off most of the miso with your fingers or a paper towel—leave a thin film for flavor but not globs that will burn. Discard used marinade. If you didn’t reserve clean marinade, make the quick glaze now: simmer the “Optional Quick Glaze” ingredients in a small pan for 1 minute; cool slightly.

Step 6: Broil until caramelized and flaky

Place fillets skin-side up on the prepared tray. Broil 7–10 minutes, rotating the pan once halfway, until the surface is deep golden with a few charred edges and the fish flakes easily with a fork (internal temperature 130–135°F / 54–57°C). If browning too fast, move to a lower rack to finish gently. For a glossy finish, brush lightly with the reserved clean marinade or the cooked quick glaze during the last 1 minute.

Step 7: Rest and plate

Let the fish rest 3 minutes. Serve each fillet with a scoop of hot rice, a small mound of grated daikon, and a spoonful of pickles. Add a lemon wedge and garnish with scallions or shiso if using. Enjoy immediately while the exterior is caramelized and the flesh is buttery and flaky.

Pro Tips

• Use sweet white miso (Saikyo) for authentic gentle sweetness; if using regular white miso, add 1–2 extra teaspoons sugar to taste.
• Wipe off excess marinade generously—too much paste burns before the fish cooks through.
• Broil with skin-side up for pretty blistering and easier lift-off from the foil.
• Target 130–135°F (54–57°C) internal for silky, just-set flakes; carryover heat finishes the center.
• Reserve some clean marinade up front if you want to glaze; never brush with marinade that touched raw fish unless you boil it first.

Variations

• Saikyo-yaki salmon: Substitute skin-on salmon fillets; broil 6–8 minutes.
• Citrus twist: Add 1 tsp finely grated yuzu or lemon zest to the marinade for bright, aromatic notes.
• Pan-roast alternative: Sear skin-side down in a lightly oiled, hot oven-safe skillet for 2 minutes, flip, then finish in a 425°F (220°C) oven for 5–7 minutes.

Storage & Make-Ahead

Marinade can be made up to 1 week ahead and refrigerated. Fish can marinate 24–72 hours; 48–72 hours yields deeper flavor. Marinated (uncooked) fish can be frozen up to 1 month; thaw overnight in the refrigerator before cooking. Cooked leftovers keep 2 days refrigerated; reheat gently or flake into rice or salads. Discard used marinade unless boiled for at least 1 minute before using as a glaze.

Nutrition (per serving)

Approx. 540 calories; 28 g fat; 32 g protein; 38 g carbohydrates; 5 g sugars; 2 g fiber; 1200 mg sodium. Based on one 5–6 oz fillet, 3/4 cup cooked rice, and typical accompaniments. Values will vary.