Blog powered by Typepad
Member since 05/2005


January 2021

Sun Mon Tue Wed Thu Fri Sat
          1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30


What's Cooking?

« Mid-Week Munchies | Main | Time Change Brunch - European Bistro »

Friday, 09 March 2007



How can you tell if the soy sauce is the real thing? What should it say on the ingredient list? And is Butterfish called Black Cod on the mainland? Can you only find it in asian supermarkets like Ranch 99 ?


Hi Annie - If you are calling what we eat as Butterfish in Hawaii, then yes, Black Cod is Butterfish. I usually get mine from Nijiya.


Tried to order this dish at Sammy Sushi b/c I saw pics on one of your earlier SS posts...but Sam said you make it better & that I should order from you!!! ;p Thanks for posting the recipe!


Hi Pheth - Sam is being modest! The recipe is fairly simple, so I hope you try it out. If you do, let me know how it runs out.


I love your recipe as Black Cod is a faourite of ours for over 20 years.

Another marvelous way to prepare Black Cod is smoked! It is great hot with mashed potatoes or taro, or cold as an appetizer with wild rice mini-pancakes etc.


if it is sweet, why not cut out sugar?


Hi Nelli - I was pointing out the difference in using different miso, why not go with the tried and true.... I'd never cut the amount of sugar, as then the savory miso flavor just takes over. I'm guessing you never made this before.....

boston thai food

I admire your recipe. Wonderful!


Hi BTF - THis is pretty easy to make.... you should try it!


Hi Kirk-

What kind of sake do you use? Should I be looking for any particular undertones in the sake I use?


Hi Andrew - I don't use a "dry" sake, but nothing really expensive. Geikeikan Traditional should work fine...remember, we didn't have a ton of money growing up. This wasn't, at least then haute cuisine. The key step is dissolving the sugar and burning off the alcohol. It's really easy. Please feel free to email me if you have any problems/questions! Happy New Year!


Ooooh,it looks so delicious. And, I just had a great idea. I have some miso in indiuidval packages, made for portable soup. They last for ages and might be great for a batch of this. I love miso but I never use a whole pot.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name and email address are required. Email address will not be displayed with the comment.)

Created with flickr badge.

LA/OC Based Food Blogs