Cook Like a Chef: A special segment on Honest Cooking that showcases restaurant level dishes created by renowned chefs – and adapted to be made at home by curious and slightly adventurous home-cooks.
This Miso Cod is coated in a sweet and umami marinade and complements with braised daikon. The recipe hails from Chef Will Ono of Resident, a culinary events platform offering luxury speakeasy dinners and empowers the next generation of culinary stars.
Born in Colombia to Colombian and Japanese parents, at young age Chef Ono was exposed to diverse foods consequently sparking his interest to immerse himself in all things gastronomy. Fast forward to adulthood, he graduated from Le Cordon Bleu, and helmed the kitchens at Michelin restaurants around the world such as Azurmendi, Noma, Relae and The Mark and Clocktower. Now Chef Ono serves as a private chef and is part of Resident community impressing guests with dishes like his Miso Cod and Braised Daikon dish. 
His inspiration for his Miso Cod recipe came from a visit to Japan. He had the opportunity to try a similar version at a small local restaurant, where they served it with seabass. However, he prefers using Black Cod for its texture and delicate flavor. To enhance the dish, he added daikon braised in dashi, as it pairs perfectly with the cod. Chef Ono recommends pairing the dish with your favorite sautéed greens.
Miso Cod With Braised Daikon- Photo by Brin HansonStep-by-Step Guide for Miso Cod with Braised Daikon
Braise Daikon and Make Dashi Broth
- Peel the daikon radish and cut it into thick rounds.
- Heat the coconut oil in a large pot and cook the daikon for a few minutes until browned.
- Add the dashi broth, soy sauce, mirin, and sugar to the pot. Bring it to a boil and then reduce the heat to low. Add the daikon and simmer for 45 minutes until tender. Reserve in liquid until ready to serve.
Cure Cod
- Sprinkle salt and sugar over the fish and let it cure for 30 minutes. This process will draw out the excess moisture from the fish and give it a firm texture.
- After 30 minutes, rub the fish with sake.
Marinate Cod
- Mix all of the ingredients for the miso marinade in a bowl mix and pour the marinade into a flat-bottom, airtight container.
- Place the fish in the container and coat both sides of the fish with the marinade. Cover and marinate overnight or up to 48 hours.
Bake Cod
- Remove the fish from the container and rub off the miso marinade with your hands
- Preheat the oven to 375F.
- Place the fish on a baking sheet tray lined with foil and bake for 25 minutes.
- Remove the daikon from the dashi broth, drain, and serve with miso cod along with your choice of sautéed greens.
Things to note
Give yourself at least two days to make this dish, you’ll need at least 45 minutes to make the daikon and dashi broth. And you’ll need 2 days/48 hours to marinate the cod. Also Chef Ono recommends pairing this dish with your favorite sautéed greens.
Frequently Asked Questions
Can I use a different type of fish instead of Black Cod for this recipe?
While Black Cod is preferred for its texture and delicate flavor, you can substitute it with another fatty fish like salmon, though the taste may differ.
What type of dashi should I use for braising the daikon?
You can use either homemade dashi or instant dashi powder mixed with water; both options will enhance the flavor of the braised daikon.
How long should I marinate the Black Cod in the miso mixture?
Marinate the Black Cod for at least 30 minutes to allow the flavors to penetrate, but you can extend this to a few hours for a more intense flavor.
