Ask For It!
Miso-glazed black cod is a staple dish on many Japanese menus, and I am so excited that Kampai is doing this dish. Can Dishing ask for the recipe?
Readers’ favorite recipes from Jackson Hole restaurants
— RYAN KNAEBLE, VICTOR, ID
Kampai’s Gindara For the den miso sauce: 1 cup sake 1 cup mirin 1/3 cup sugar 1/3 cup white miso > Combine sake and mirin in a small saucepan, and bring up to a boil over medium-high heat. When mixture reaches a boil, turn it down to a simmer for 3 minutes until alcohol is cooked off. Add sugar and stir until dissolved. Turn heat down to medium-low and whisk in miso until it is integrated. Cook for 45 minutes, stirring frequently until golden brown. Chill immediately.
PHOTOS BY ALLISON ARTHUR
For the cod: 1 pound black cod or sablefish > Combine cod and den miso sauce and marinate refrigerated for up to 3 days. Heat oven to 350 F. Set cod, skin side down, on a sheet pan lined with parchment paper or a Silpat and cook for 6 minutes on the middle rack. Rotate the pan and cook for another 6 minutes. Pull from the oven and turn the broiler on high. While the broiler heats up, flip the cod so the skin side faces up. Broil for 2 minutes or until the skin crisps.
There is a healthy dose of Omega-3 fatty acids from black cod, and Kampai sources sustainably raised fish! Look for this spinach recipe online at dishingjh.com. DISHINGJH.COM
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