[Skip to Content]Privacy Policy

get Creative in Your Kitchen With Our San Francisco Recipes

You'll love the food at ANZU, and now you can take the bold flavors of San Francisco with you. Our chefs are passionate about sharing their recipes for California inspired cuisine with an Asian twist, and hope that you will get creative with friends and family at home. At ANZU, we believe that good food brings people together. So use your imagination and bring your kitchen to life with real recipes we use here. Enjoy new culinary experiences wherever you are.

Misoyaki Black Cod

Ingredients

Serves 4
  • 4 each, 6-ounce Black Cod Portions
  • 4 Cups, White Miso
  • 2 Cups, Sugar
  • 3/4 Cup Sake
  • 3/4 Cup Mirin
  • 3 Cups, Filtered Water
  • 1/4 Piece, Kombu
  • 1/2 Cup, Bonito Flakes
  • 1 Bulb, Smashed Ginger
  • To Taste, Light Soy Sauce
  • 8 Ounces, Purple Peruvian Potatoes
  • 6 Ounces, English Peas, Shucked
  • 2 Each, Baby Radishes
  • As Needed, Truffle Oil, Micro Wasabi Greens

Special Supplies

Stover Top Smoker

Prep

Begin by prepare the cod by mixing together the white miso, sugar, sake, and mirin. Marinate the pre-portioned black cod in the mixture for 48 hours, then remove from the marinade and rinse. Set up a stovetop smoker and cold-smoke the cod pieces for 10 minutes using cherry wood chips. Reserve the cod in the refrigerator until needed.
Create the dashi broth by combining the water, kombu, and smashed ginger in a sauce pot and heating to 160° F for 30 minutes. Drop in the bonito, let steep for 10 minutes, and strain. Lightly season the dashi with soy sauce and mirin to taste. Peel and slice the potatoes, then heat them up in the dashi.
Remove the cod from the refrigerator. Bake in the oven at 450° F for about 10 minutes or until golden brown and the bones begin to poke out of the flesh. Remove the cod from the oven and remove the bones with pliers. Blanch the English peas in boiling water.
Portion the cod, dashi, potatoes, and English peas equally among four plates. Garnish the dish with a splash of truffle oil and micro wasabi greens and serve!
Download this recipe Download Acrobat Reader
Find a Table