this was the highlight of my sunday :)) RECIPE 👇 Miso Marinade 200 white miso 80 sake 80 mirin 30 sugar Boil the sake and mirin to burn off the alcohol. Add the sugar to dissolve and mix into white miso. Cool down before using. Cover 1lb of cod that’s been cut into 1.5inch portions in the miso marinade for at least 20 minutes and up to 1hr at room temperature or up to 1 day in the fridge. Remove from the marinade, pat some off to your pref, and broil until slightly blackened, approx 6 minutes. Mushroom Rice Wash and soak rice for at least 20 minutes. Drain and weigh the soaked rice and measure out 90% weight in water/kombu dashi/mushroom stock. Season with white soy sauce to taste and cover the rice with the liquid. Top with sliced mushrooms and cook for approx 16 minutes in a donnabe over medium high heat or until steam starts to shoot out of the lid. As soon as it does, cut the heat and let the donnabe stand for 15 minutes. #misocod #recipeideas #dinnerideas #sundaydinner #nycfoodie #cheflife #whatiatetoday #cookingtips