The miracle of Miso part 1 - Seared Cod and Tofu - A Koji Cooks Recipe

COD & TOFU BAKED WITH MISO SAUCE, STEAMED BROCCOLI AND BROWN RICE

Miso is a staple in our cooking. While it's excellent in soup, it also adds depth to dressings, sauces, vegetables, and main dishes due to its unique fermented properties and depth of flavor. There are different kinds of Miso, but I mainly prefer a light, sweet white Miso, Honzukuri is my favorite (refer to the photo below). In this recipe, I use Cod and Tofu, but Salmon or any white fish would be a great substitute. Pair this dish with plain rice and a simply cooked green vegetable.

MISO TOPPING

1 tablespoon sweet white miso

1 teaspoon dijon mustard

2 teaspoons sake

2 teaspoons sugar

1 pinch of powdered dashi granules - optional

1 tablespoon chopped cilantro - optional

METHOD - refer to photos

Mix the ingredients listed above in a small bowl. Any leftovers can be stored in the refrigerator for future use.

SEARED COD & TOFU - Recipe (serves 2)

1 tablespoon of olive oil

Two small skinless cod fillets, each weighing approximately 4-6 ounces.

2 slices of firm tofu, cut to a thickness of approximately 1/4 inch.

GARNISHES

finely sliced scallion

toasted sesame seeds

ponzu or soy sauce

Sriracha - optional

METHOD

Heat a carbon steel pan over medium-high heat, add olive oil, and sear the cod and tofu side by side for 2-3 minutes per side until they are lightly golden. Move the seared cod and tofu to a small flat baking sheet or sizzle pan lined with foil, and spread 1 scant tablespoon of the miso topping on each. Bake at 425 degrees on the convection setting for about 8 minutes or until the miso is golden brown and the fish is thoroughly heated. Serve with a sprinkle of the garnishes mentioned above, along with steaming rice and a green vegetable.