Name: Miso-Cured Black Cod with Chilled Cucumbers
Yield: 4 Servings
Ingredients: ¾ pound skin-on black cod fillet; Kosher salt; ¾ cup white miso; 3 tablespoons mirin; 3 tablespoons sake; 1 8x2-inch piece dried kombu; 1 ounce shaved katsuobushi (dried bonito flakes; about 4 cups); 2 tablespoons unseasoned rice vinegar; 4 teaspoons sugar; 4 Japanese or Persian cucumbers; Kosher salt; 1 1-inch piece ginger, peeled, cut into very thin matchsticks; Find katsuobushi at Japanese markets or online.

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Aya Brackett

Pro tip: Viva brand paper towels are used at Rintaro specifically for insulating the cod from its salty cure and will absorb moisture without falling apart.

Recipe notes