Miso Glazed Black Cod in Kyoto Red Miso Crab Broth

• 1/3 cup sake
• 1/3 mirin rice wine vinegar
• 3 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1/3 cup yellow miso
• 4 (6-ounce) black cod fillets
• 4 tablespoons red miso paste (recommended: Kyoto)
• 4 cups boiling water
• 1 thumb-sized knob ginger, sliced
• 2 garlic cloves, chopped
• 1 teaspoon rice wine vinegar
• 8 ounces lump crabmeat, picked over for cartilage and shell
• 3 shiitake mushrooms, thinly sliced
• 1 cup enoki mushrooms
• 1 scallion, thinly sliced
• Smelt egg, for garnish, optional

1. In a shallow dish, combine the sake, mirin, brown sugar, soy sauce and yellow miso.
2. Add black cod, turning to coat well.
3. Refrigerate and let marinate at least 2 hours, but no more than 6 hours.
4. Preheat a broiler to medium.
5. When ready to serve, broil the cod, 6 inches from the heat, until fish is opaque and lightly caramelized on top, about 5 to 7 minutes.
6. In a medium saucepot over medium heat, add the miso paste and slowly stir in the boiling water.
7. Add the ginger, garlic and vinegar and bring to a boil.
8. Strain broth from solids and return the broth to the heat.
9. Add the crab, mushrooms and the scallions.
10. Cook until the crab is heated through and mushrooms are tender, about 3 minutes.
11. Serve with the broiled cod topped with smelt egg, if using.

sake, rice wine vinegar, brown sugar, soy sauce, yellow miso, black cod, red miso, boiling water, ginger, garlic, rice wine vinegar, lump crabmeat, shiitake mushrooms, enoki mushrooms, scallion, egg

Taken from www.foodnetwork.com/recipes/miso-glazed-black-cod-in-kyoto-red-miso-crab-broth-recipe2.html (may not work)