recipe by CHEF CODY AUGER
TAKIBI
photography by AJ MEEKER & ASHLEY MARTI
Ingredients
1 pound black cod filet
For the miso marinade:
2 cups chickpea miso (chef recommends: Jorinji brand)
2.5 oz sake
5 oz mirin
¾ cup sugar
For the Cod
Cut cod into 3.5 oz portions, roughly 5 pieces.
Prepare the miso marinade:
Bring miso, sake, mirin and sugar to a simmer to combine ingredients.
Remove from heat and cool miso marinade in the fridge.
After cooled, place enough of the marinade in a ziplock bag to cover the portioned cod, and marinate in the refrigerator for 3 days.
Skewer 2-3 pieces of the cod on 3 skewers so all of the skin is facing the same way.
Over a very hot grill, cook the flesh side first until well carmelized with a nice char.
Flip to skin side down and repeat the process.
Remove from heat, then rotate skewers in-place to loosen and remove skewers from the fish.
Serve right away.
Sake Pairing
Masumi Okuden Kantsukuri "Mirror of Truth", a sake that is well-rounded in flavor and body. It has notes of earth and a slight hint of dried fruit and flowers with a citrus finish, serve it hot.
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