Saikyo miso is a traditional white miso from Kyoto, Japan. The color is pale and it has a natural umami-rich sweet flavor due to the higher content of koji rice (malted rice) in the miso. The sodium level is also much lower than other types of miso, so you can use a good amount of it to enjoy its rich flavor in a soup, etc. without making the dish too salty. This hot pot dish has the combination of dashi, soymilk, and Saikyo miso in the broth, so the flavor is rich and complex. Make sure to use the real Saikyo Miso from Kyoto and pure rich soymilk (with no additives) such as Banrai Soymilk.
Buttery fish like cod is perfect for this broth, other types of seafood or even chicken would certainly work in this dish, too.
Vegan optionUse kombu dashi/ kombu & shiitake dashi, and replace the fish with more tofu and/or vegetables
EquipmentClassic-style Donabe (2.5-qt/ 2,500 ml or larger)
Servings4 - 5
- 1 pound (450 g) black cod (skin on or off), deboned and cut into 1 1/2″ (4 cm) wide pieces
- 2 teaspoons sea salt (for the fish)
- 6 tablespoons Saikyo miso
- 3 cups (720 ml) kombu and bonito dashi or your choice of stock
- 1/4 cup (60 ml) sake
- 6 – 8 leaves napa cabbage, cut into bite-size pieces (separate the bottom and leafy parts)
- 1 medium yukon gold potato, peeled, halved, and cut into 1/3″ (8-mm) thick pieces (soak in cold water and drain when it’s ready to cook)
- 1 3/4 cups (420 ml) pure soymilk
- 14 oz (400 g) medium-firm tofu
- 5 oz (150 g) shimeji mushrooms
- 1 knob ginger, cut into thin shreds (about 1 1/2 teaspoons)
- 1/2 teaspoon or more sea salt
- 3 oz (100 g) chrysanthemum leaves, cut into 1 1/2″ (4 cm) long
- Yuzu-kosho, for serving
- Season both sides of the fish with 2 teaspoons of the sea salt. Cover with plastic and let it refrigerated for 30 minutes. Pat dry with paper towel. Set aside.
- In a small bowl, combine the Saikyo miso and equal amount of the dashi and whisk together until smooth. Set aside.
- Combine the remaining dashi and sake in a donabe, add the bottom part of the napa cabbage and potatoes (drained), and set over medium-high heat (covered). As soon as the broth starts boiling, turn down the heat to medium to simmer. Cook for a few minutes.
- Add the soymilk, followed by the remaining napa cabbage, tofu, shimeji mushrooms, and ginger. Cover again, bring back to a simmer, and continue to cook for a few more minutes.
- Add the fish, and bring the broth back to simmer. Stir in the Saikyo miso mixture, and continue to cook for a couple of minutes.
- Add the chrysanthemum leaves, and turn off the heat.
- Serve into individual bowls and enjoy with some yuzu-kosho on the side.
Shime (finishing course) suggestion:
Make sure to save enough broth. Heat the remaining broth and add freshly cooked rice (about 1/2 to 2/3 of the broth’s volume). Cook for a couple of minutes. Sprinkle some grated Parmesan cheese and freshly ground black pepper. Serve immediately.
Get all the ingredients ready and let’s begin cooking.
Add the soymilk to the broth, followed by tofu and shimeji mushrooms.
Cover and simmer.
Add the black cod and Saikyo miso mixture.
Add the chrysanthemum leaves to finish.
Toppings and condiments.
Itadakimasu (bon appetit)!
Make sure to save enough broth to make this creamy shime (finishing course) rice dish.