Morimoto’s Black Cod
Gindara Nitsuke
Nitsuke is a Japanese technique of simmering food, especially fish, in a combination of soy sauce, sake, mirin, and sugar. Gindara is the Japanese name for Black Cod or Sablefish.
Chef Morimoto says, “Simmered doesn’t sound very exciting, does it? It certainly doesn’t entice like the words charred or broiled do. Well, simmering in the Japanese way should get you salivating, because it produces some of my favorite dishes of all. The secret is creating a cooking liquid that highlights the flavor of the main ingredient and strikes the right balance between sweet and salty.”