Torched Miso Cod

1. In a pot add sake and mirin, then turn the heat up to medium and boil for 5 minutes. Remove from heat and let cool to room temperature.

2. Preheat the oven to 400°F (205°C) and line a baking tray with parchment paper.

3. Once the mirin and sake mixture has cooled, add miso and sugar then mix until combined.

4. Place the cod on the tray and spread 2 tablespoons (30 g) of marinade per cod on both sides.

5. Bake the cod for 15 minutes, or until internal temperature reaches 145°F (63°C).

6. Optional, but highly recommended, torch the tops of the filet once out the oven on a heatproof surface.

7. Serve immediately with white rice, furikake, and side salad.