Exquisite Gluten-Free Japanese Dinner Feast: Delectable Miso-Marinated Black Cod, Umami-Rich Shiitake Mushroom Rice Bowl & Crisp Vegetable Tempura

Ingredients

• 6 portions of black cod fillet
• 3 cups short-grain sushi rice
• 4 oz shiitake mushrooms
• Vegetable tempura batter mix
• Various vegetables for tempura (e.g., carrots, zucchini, bell peppers)
• Miso marinade: white miso paste, mirin, soy sauce, sugar, sake
• Sesame seeds and furikake seasoning
• Dipping sauce for tempura: soy sauce, rice vinegar, sugar, mirin, and sesame oil
• 2 avocados, sliced (for garnish)
• 4 green onions, thinly sliced (for garnish)
• Pickled red ginger (beni shoga)

Instructions

1. 1

   Prepare the miso marinade by combining white miso paste, mirin, soy sauce, sugar, and sake in a bowl. In another bowl, prepare the vegetable tempura batter mix. Slice various vegetables for tempura.

2. 2

   Marinate the black cod fillets in the miso mixture for at least 30 minutes (up to 1 hour). Preheat the oven to 400°F (200°C) and bake the marinated cod fillets for 15-20 minutes or until cooked through.

3. 3

   Cook sushi rice according to package instructions and let it rest covered. Meanwhile, slice shiitake mushrooms and sauté them in a pan with a little oil until tender.

4. 4

   Prepare the dipping sauce by combining soy sauce, rice vinegar, sugar, mirin, and sesame oil in a small bowl.

5. 5

   Heat oil for frying tempura vegetables. Dip sliced vegetables in the tempura batter and deep-fry until golden brown. Drain on paper towels and sprinkle with sesame seeds and furikake seasoning.

6. 6

   To assemble, place sushi rice in a bowl and top it with sautéed shiitake mushrooms. Place the black cod fillet alongside the rice bowl and garnish with sliced avocado and green onions. Serve pickled red ginger on the side.