Name: Seven-Day Fermented Black Cod with Grilled Maitake, Smoked Eel Dashi, and Sea Grape Foam
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Modern Japanese
Ingredients: 4 x 180g (6.3 oz) fillets black cod (sablefish), skin on, pin bones removed; 200g (7 oz) Saikyo miso (sweet white miso); 60ml (4 tablespoons) high-quality sake; 60ml (4 tablespoons) mirin (hon-mirin, true mirin); 30g (2 tablespoons) granulated sugar; 1.2 Liters (5 cups) filtered water; 15g (0.5 oz) dried kombu, wiped clean; 30g (1 oz) katsuobushi (bonito flakes), thinly shaved; 80g (2.8 oz) smoked eel fillet, bones removed; 15ml (1 tablespoon) usukuchi (light soy sauce); 3g (0.5 teaspoon) Diamond Crystal kosher salt (or to taste); 200g (7 oz) maitake mushrooms, gently torn into florets; 15ml (1 tablespoon) extra virgin olive oil; 2g (0.25 teaspoon) Diamond Crystal kosher salt; Freshly cracked black pepper, to taste; 80g (2.8 oz) fresh sea grapes (umibudo); 2g (0.5 teaspoon) soy lecithin granules (food grade); Neutral oil (e.g., grapeseed or rice bran) for searing; Small clusters of fresh sea grapes, for garnish; 4 delicate shiso leaves, for garnish

Magic Sous

Seven-Day Fermented Black Cod with Grilled Maitake, Smoked Eel Dashi, and Sea Grape Foam — Magic Sous