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.
Miso Cod with Braised Daikon
- Total Time: 2940
- Yield: 4 servings 1x
Description
Black cod marinated in a sweet miso glaze, baked and served alongside daikon braised in dashi broth.
Ingredients
Cure
- 1 1/2 lb (680 g) black cod fillets
- 1 tbsp kosher salt
- 1 tbsp sugar
- 2 tbsp sake
Miso Marinade
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp sugar
- 1 tbsp sake
Braised Daikon
- 1 medium daikon radish (about 1 lb / 450 g), peeled and cut into 1-inch thick rounds
- 1 tbsp coconut oil
- 2 cups (480 ml) dashi broth (homemade or from instant dashi powder)
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
To Serve
- Sauteed greens of choice
Instructions
- Braise the daikon: Heat coconut oil in a large pot over medium-high heat. Add the daikon rounds and cook for 3-4 minutes per side until browned. Add the dashi broth, soy sauce, mirin, and sugar. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the daikon is tender and can be easily pierced with a skewer. Reserve in the braising liquid until ready to serve.
- Cure the cod: Sprinkle the salt and sugar evenly over both sides of the cod fillets. Let cure uncovered at room temperature for 30 minutes — this draws out excess moisture and firms the flesh. After 30 minutes, rinse briefly, pat dry, and rub all surfaces with sake.
- Make the miso marinade: Whisk together the miso paste, mirin, sugar, and sake in a bowl until smooth and fully combined.
- Marinate the cod: Pour the marinade into a flat-bottomed airtight container. Add the cod fillets and turn to coat both sides thoroughly. Cover and refrigerate for at least overnight, or up to 48 hours for the deepest flavor.
- Bake the cod: When ready to cook, preheat the oven to 375°F (190°C). Remove the cod from the container and use your hands to gently wipe off as much of the miso marinade as possible (excess will burn). Place the fillets on a foil-lined baking sheet.
- Bake for 25 minutes until the cod is cooked through and the surface is caramelized and deep golden brown.
- Serve: Remove the daikon rounds from the braising liquid and drain briefly. Plate the miso cod alongside the braised daikon and your choice of sauteed greens. Serve immediately.
Notes
- Plan for at least 2 days: 45 minutes for the daikon braise plus a minimum overnight marinade for the cod. The full 48-hour marinade produces noticeably more developed flavor.
- White miso (shiro miso) is milder and sweeter than red miso — it’s the right choice here. Red miso will produce a much saltier, more assertive result.
- Black cod (also sold as sablefish) has a high fat content that keeps it moist through the long bake. Salmon is the closest substitute for texture and fat content.
- Wiping off the miso before baking is essential — the sugar in the marinade burns quickly if left on in a thick layer.
- Homemade dashi produces a cleaner flavor for the braising liquid, but instant dashi powder dissolved in hot water per package directions works well.
- Prep Time: 45
- Cook Time: 25
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 fillet with daikon
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.
