Dashi with miso cured cod

Main Dish
4 servings
15 min
30 min
Very Easy




  • Mix miso, mirin, and tamari soy sauce together.
    Spread on sheet tray.
    Place fish on tray flesh side down.
    Marinate for an hour.
  • Place kombu in pot with 3 cups water.
    Bring to a boil and immediately remove from heat.
    Add bonito flakes.
    Steep mixture for 3 minutes.
  • Place sliced shitakes in a bowl and pour steeped kombu mixture through a strainer and over the mushrooms.
    Add ginger and allow to come to room temp.
    Chill mixture over ice bath.
  • Add orange, lemon and lime zest and juices, tomatoes, green onions and soy sauce.
  • Cut watermelon into 2 inch thick rectangles and marinate in lime zest, juice and olive oil.
    Remove fish from marinade.
  • Wipe off excess cure and Pat dry thoroughly with paper towel.
    Cut into serving sized portions and slowly sear in a pan with oil (skin side down.)
  • Sear until skin is crispy then flip and finish cooking.
    Allow fish to rest.
    Place marinated watermelon in bowl and spoon in dashi broth.
    Place fish on top.
    Garnish with green onion.


Dashi with miso cured cod, photo 1
Dashi with miso cured cod, photo 2
Dashi with miso cured cod, photo 3


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