What's Cooking?

So Restaurant has become a Soho staple over the years. Known to have some of the best sushi in London, and voted the UK's favourite Japanese restaurant in the Eat-Japan Dining Awards 2009, it's no surprise that locals flock to the eatery. Chef Kaoru Yamamoto's black cod in miso is loved for being both sweet and mouth-wateringly savoury, however, this fish does require a bit of prep (read: two days of marinating). Ask anyone who has tried it though and they will tell you it is well worth the wait.

Black Cod in Miso

Serves 2
Preparation time: 2 days
Cooking time: 15 - 20 minutes

2 x 180g fillets of black cod (skin on)

60g sugar for marin

100g white miso

20ml sake

20ml mirin (sweet sake)

20g sugar

1. Sprinkle 40g of sugar over the black cod, rub well on each side and leave in the fridge for 3 hours.

2. In a mixing bowl add the white miso, sake, mirin and additional 20g of sugar. Mix well.

3. Wipe off any excess water from the black cod with a kitchen towel and pour ingredients from the mixing bowl over the fish. Leave in the fridge for 2 nights to ensure the cod is perfectly marinated.

4. After 2 days, wipe off the excess marinade and grill in a non-stick frying pan for 15 - 20 minutes.

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Photograph by Seiji Okumiya