All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Gindara to daikon no pirikarani / black cod and daikon radish in spicy broth

Mild, sweet yet pungent daikon is the perfect companion to rich black cod. Spicy broth adds some punch to this rather commonplace combination.


Handful (300 g) black cod
5-10 cm (200 g) daikon radish
1 green onion
1 clove garlic
1 knob ginger
2 tsp gochujang
2 tsp oyster sauce
1 1/2 tbsp soy sauce
1 tbsp Shaoxing wine
1 tbsp sugar
150 cc water
1 tsp sesame oil (not in photo)
Flour (not in photo)


Finely chop green onion, garlic and ginger.
Cut daikon lengthwise into two or four, and slice crosswise into 1cm thick pieces. Cut black cod into 4-5 cm pieces.


Mix all seasonings -- gochujang, oyster sauce, soy sauce, Shaoxing wine, sugar -- and water, and set aside.


In a pot, heat sesame oil, and saute green onion, garlic and ginger on medium low heat until fragrant.

Add daikon and seasoning & water mixture.

When liquid starts to boil, reduce heat somewhat, cover, and cook until daikon is tender, about 10-15 minutes.


Coat black cod with flour, pat off extra flour, and add to pot.

Cook for several minutes until fish is done while spooning liquid over fish for even flavoring.

  • Use sake if Shaoxing wine is not available.
  • If gochujang is not available, use a mixture of miso and red chili pepper.
  • Other fatty white fish works great, too.

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