Broiled Cod Udon

  • 1 tablespoon dark soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tsp. chili-garlic paste
  • 2 cloves garlic, minced
  • 2 teaspoons minced ginger root
  • 1 tablespoon dry Sherry
  • 1 tablespoon honey
  • 2 (6-ounce) cod loins
  • 2 cups chicken stock
  • 2 tablespoons miso paste
  • 1 small package udon noodles
  • 1 cup coarsely shredded carrot
  • ½ purple daikon (or other colorful radish), matchstick cut
  • ½ cup fried onion or shallot
  • 4-6 sheets seasoned nori, sliced into thin strips
  • 2-4 tablespoons chili crisp

Combine the soy sauce, sesame oil, chili-garlic paste, garlic, ginger, Sherry, and honey in small bowl. Brush the sauce over the fish (or soak it in the sauce for 30-60 minutes), then broil the fish on high for 10-12 minutes or until the fish has a spicy crust and the flesh beneath flakes easily with a fork and is white in color.

While the fish cooks, warm the chicken stock with the miso paste until steaming and well combined. Prepare the udon noodles according to the package instructions.

To serve, add the noodles to the stock in a serving bowl. Top with the broiled cod, carrots, radish, onion or shallot, nori, and chili crisp. Enjoy!

  • Yields: 2 servings
  • Preparation Time: 30 minutes

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