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


Gindara no shogajoyu-yaki / grilled black cod marinated in ginger soy sauce

Ginger-infused soy sauce marinade imparts a toasty note to black cod.


Handful black cod (300 g black cod tips in photo; enough for 3-4 people; scaled)

For ginger soy sauce marinade
1 & 1/2 tbsp soy sauce
1 tbsp sake
1/2 tbsp mirin
1 knob ginger


Grate ginger.

Place black cod in a dish, and marinate with soy sauce, sake, mirin and grated ginger for several hours to overnight.
Flip at least once while marinating.


Grill at 450 F/230 C until top is slightly brown and crispy, about 20 minutes.

  • Because of its high fat content, black cod takes a long time to absorb the marinade flavor. Fish for grilling is best when fresh, so marinate your fish as soon as you purchase it.
  • If you are pressed for time, marinating the black cod for one hour is probably long enough if you brush the fish with marinade while grilling to add flavor.
  • Pair with oil-free dishes to prevent your mouth and stomach from getting “overgreased.”

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