Braised black cod from Morimoto: The New Art of Japanese Cooking by Masaharu Morimoto

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Accompaniments: Vegetable ragout

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Notes about this recipe

  • lorloff on March 25, 2022

    We really enjoyed this recipe we ended up cutting it in half because we wanted A smaller quantity of sauce and it worked really well the technique was great and quite delicious I thought the proportions within the sauce were great I didn’t think it was too sweet but we made much less sauce than the recipe calls for which I recommend. Will make again.

  • Rinshin on February 10, 2019

    Like other recipes of Chef Morimoto, the technique for this braised fish is superb and instructions precise. But, I knew the amount of sugar was too much for my taste, and reduced the sugar by half. The sauce is dark, maybe tad too dark for my taste. I think the amount of soy sauce too can be reduced. We did however enjoy this version of black cod nitsuke very much. it went very well with steamed white rice to balance the stronger taste and the flavorful sauce.

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