- Cutting Board: A durable surface used for cutting vegetables, fruits, and meats without damaging the countertop.
- Chef's Knife: A versatile kitchen knife essential for chopping ingredients like mushrooms and cod fillets efficiently.
- Skillet: Ideal for searing black cod fillets or sautéing mushrooms, providing good heat control and even cooking surfaces.
- Saucepan: Useful for cooking rice or other side dishes that complement the main recipe.
- Stirring Spoon: A wooden spoon used in various stages of preparation, such as stirring mushrooms and mixing ingredients.
- Measuring Cup: Essential for accurately measuring liquid ingredients or portions of rice and other components.
- Bamboo Steamer: Traditional equipment used to steam black cod, ensuring a healthier cooking method that locks in flavors without excess oil.
- Digital Thermometer: Useful for precisely monitoring the temperature of ingredients or dishes during preparation to ensure optimal results and food safety.
- Paper Towels: Used for drying fillets, blotting excess oil from mushrooms, or cleaning up spills during cooking.
- Roasting Pan: Can be used to roast vegetables like bell peppers that might accompany the dish if chosen as a side.
1 cup water
6 tablespoons reduced-sodium soy sauce
2 tablespoons mirin (Japanese sweet rice wine)
1/8 teaspoon ground sansho pepper (sometimes labeled "sansyo"), plus additional for sprinkling, or 1 teaspoon whole Sichuan peppercorns
1 shallot, sliced
3 garlic cloves, thinly sliced, divided
2 teaspoons vegetable oil
7 ounces fresh enoki mushrooms, cut into 3-inch lengths and spongy base discarded
5 ounces fresh shimeji mushrooms (sometimes called beech mushrooms), spongy base discarded
6 (6-ounce) pieces black cod fillet with skin
1 teaspoon vegetable oil
thinly sliced scallion greens
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About