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Wild cod, brown rice and vegetable bowl with Saikyo Miso sauce








300 g wild cod loin chunks

200 g brown rice

16 cherry tomatoes

1 bunch green asparagus

8 quail eggs

1 fresh spring onion


Olive oil pearls (optional)


For the Saikyo Miso paste:

125 g white miso

80 ml mirin

80 ml sake

50 ml rice vinegar

50 g sugar


Boil the brown rice in salted water until done or as instructed on the package, drain and cool.

Boil the quail eggs for five minutes, peel and halve. Wash and halve the tomatoes. Slice the spring onion very thinly.

Trim the woody part of the asparagus and boil the tender spears in salted water for 4 minutes. Drain and submerge in ice water to stop the cooking process. Dry and cut into bite-sized chunks.

For the Saikyo Miso paste:

Boil the mirin, sake and sugar for 5 minutes until the alcohol has evaporated. Add the vinegar and miso and blend thoroughly. Heat without boiling and stir until the sauce is smooth.

Make a bed of rice in the bowls and top with the cod, eggs and vegetables. Garnish with sprouts and dress with the miso sauce.