Miso Cod

Ingredients:

3 tbsp sake (Japanese Cooking Sauce)

3 tbsp mirin

1/2 cup Organic Miso White

1/3 cup sugar

2-1/2 pound skinless cod fillets (1-1/2-inch thick pcs)

Instructions:

1. Add the sake and mirin to a pot and bring it to a full boil. Continue boiling the rice wine until about 4 tablespoons of liquid remains. Lower the heat and add the miso and sugar. Cook the miso marinade for 2-3 minutes, stirring constantly to prevent it from burning. Allow the miso sauce to cool to room temperature. Refrigerate the cod fillets in the miso mixture for 4 days.
2. To cook the miso cod, place the oven rack in the top position (closest to the heating element) and preheat the broiler.
3. Gently wipe off the excess marinade from the fillets and place them on a baking sheet lined with parchment paper.
4. Grill or broil the miso-marinated cod fillets at 400°F for 5-7 minutes, or until the fish's surface is well-browned and caramelized.