Nadaman

Ingredients (recipe for 4 servings) 

• 4 pcs cod fillet (120g each) 
• 2kg saikyo miso (soybean paste) 
• 100ml sake 
• 100ml water 

Method

1. Rinse each cod fillet and dry with a paper towel. 
2. Let each cod fillet marinate in just enough Saikyo miso to coat it. 
3. Refrigerate the marinated cod fillets for at least 48 hours. 
4. Remove the cod fillets from the fridge and scrape off the miso. 
5. Rinse the cod fillets with the mixture of sake and water. 
6. Grill the cod fillets on both sides over medium heat for about 20 minutes, until golden brown. 

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