Morimoto's Black Cod with Sake, Soy Sauce and Sugar

williams-sonoma.com

Alison Lau

1 ½ cups (12 fl. oz./375 ml) dashi (dried fish and kelp stock), kombu dashi (kelp stock) or water

½ cup (4 fl. oz./125 ml) sake

½ cup (4 fl. oz./125 ml) mirin

¼ cup plus 2 Tbs. Japanese soy sauce

1 Tbs. sugar

4 coins peeled ginger, each about ¼ inch (6 mm) thick

4 skin-on black cod fillets, each about 4 oz. (125 g)

¼ lb. (125 g) drained medium-firm tofu, cut into 4 equal pieces

Directions at williams-sonoma.com

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