Set the oven to 400°F / 204°C and leave it for 15 minutes so the rack is actually hot. Weigh cod, white miso, mirin, sake, honey, fresh ginger, scallion, kosher salt, toasted sesame oil. Miso-glazed cod is cooked in Kyoto as its own plate, not as a copy of a restaurant menu. Paint the cod with sweet miso and bake it until the glaze spots and the fish flakes. Black cod is the usual fish. This pantry weighs cod and cooks it through. Amounts are for 4 from foods this library can count.
