Miso Cured Black Cod with Chilled Cucumbers
Ingredients
- ¾ pound skin-on black cod fillet
- Kosher salt
- ¾ cup white miso
- 3 tablespoons mirin
- 3 tablespoons sake
- 1 8x2-inch piece dried kombu
- 1 ounce shaved katsuobushi (dried bonito flakes; about 4 cups)
- 2 tablespoons unseasoned rice vinegar
- 4 teaspoons sugar
- 4 Japanese or Persian cucumbers
- Kosher salt
- 1 1-inch piece ginger, peeled, cut into very thin matchsticks
- Find katsuobushi at Japanese markets or online.
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