Japanese Miso Butter Cod with Enoki Mushrooms
This dish features tender cod fillets marinated in a luxurious miso butter, paired with earthy enoki mushrooms to create a flavorful and aromatic meal.
Preparation
Get these tasks done before you start cooking.
Marinating the Cod Fillets
- 1
Combine marinade ingredients
In a bowl, combine white miso paste, softened butter, mirin, soy sauce, sake, and sugar to form a smooth paste.
- 2
Season the cod
Pat dry the cod fillets with paper towels and lightly season with salt and pepper.
Tip: Do not over-salt the cod, as the marinade is already quite savory.
- 3
Marinate the fillets
Generously coat each fillet with the miso butter marinade, then cover and refrigerate for at least 1 hour or overnight for best results.
Tip: Keep the miso butter mixture at room temperature while marinating to allow for better absorption.
Preparing the Enoki Mushrooms
- 1
Trim the mushrooms
Trim the roots from the enoki mushrooms and separate them gently.
- 2
Heat oil
Heat sesame oil in a pan over medium heat.
- 3
Sauté mushrooms
Add mushrooms and sauté with soy sauce until mushrooms are soft and fragrant, about 3-4 minutes.
How to Make Japanese Miso Butter Cod with Enoki Mushrooms
Total time: 2 h 13 min · Yields 4 servings
- 1
Sear the cod
Preheat a skillet over medium-high heat and cook the marinated cod for about 3 minutes per side until golden brown and cooked through.
- 2
Rest the cod
Let the cod rest for 5 minutes to absorb the juices before serving.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days.
Can I make this ahead?
Yes, you can marinate the cod up to 24 hours in advance.
What can I substitute for cod?
Halibut or haddock are great substitutes.
Is there a non-alcoholic substitute for sake?
You can use water with a splash of rice vinegar in place of sake.
Can I use another type of mushroom?
Shiitake mushrooms can be used for a slightly different flavor profile.
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