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Japanese Steamed Cod with Daikon
© Roy Zipstein

Japanese Steamed Cod with Daikon

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  1. 1 1/2 cups Dashi
  2. 1 tablespoon mirin
  3. 1 tablespoon soy sauce
  4. 1 teaspoon cornstarch mixed with 2 teaspoons water
  5. Four 5-ounce cod fillets, skinned
  6. Salt
  7. 1/2 cup finely grated daikon
  8. Thin strips of lemon zest, for garnish
  1. In a medium saucepan, mix the dashi with the mirin and soy sauce. Whisk in the diluted cornstarch and simmer over low heat until reduced to 1/2 cup, about 30 minutes.
  2. Season the cod with salt. Top each fillet with 2 tablespoons of the grated daikon. Place the fillets in a steamer set over simmering water and steam over moderate heat until the fish is just cooked through, about 5 minutes.
  3. Transfer the cod to plates. Spoon the sauce around the fillets, garnish with lemon zest and serve.


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