Steamed Shio Koji Cod with Black Sesame Sauce
By OcadoLife
Published on 20 May 2025
In this Steamed Shio Koji Cod with Black Sesame Sauce, created by Japanese chef, food writer and cookery teacher Yuki Gomi, the shio koji adds an umami flavour similar to soy sauce. A great example of the delicious simplicity of Japanese cooking, it’s light but filling and packed with low-fat protein and veg. Be sure to allow extra time for marinating, as well as 30 mins for soaking the grains before cooking – this ensures they cook evenly, resulting in the most tender, tasty results. For more from Yuki, search for her ‘Umami-glazed Sweet Potato with Sea Veg Salad’ online.Time and servings
35 minsTotal time
2Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 150g sushi rice
- 2 cod fillets (approx. 320g)
- 200g exotic mushrooms, sliced
- 2 tbsp Hanamaruki Ekitai Shio Koji
- 1 tbsp black tahini
- 2 tsp miso
- 2 tsp brown sugar (or honey)
- ½ tbsp soy sauce
- 2 tsp rice vinegar
- ½ tsp sesame oil
- 200g purple sprouting broccoli
- 4 chives, finely chopped
Method
Step 1
Cook the rice as per pack instructions, ensuring you soak the grains for 30 mins before cooking.Step 2
Put the cod and mushrooms in a dish and drizzle over the shio koji; leave to marinate for 10-15 mins.Step 3
Meanwhile, make the sauce. Combine the tahini, miso, sugar (or honey), soy sauce, rice vinegar and oil in a bowl with 2 tbsp water and mix until smooth. Set aside.Step 4
When you’re ready to cook, place a steamer basket over a shallow pan of water, ensuring it doesn’t touch the water, and bring to the boil. Arrange the mushrooms and broccoli on the steaming rack, then sit the cod fillets on top. Cover and steam for 7-8 mins, until the fish is opaque and flakes easily.Step 5
Divide the veg and cod between plates and drizzle over the sauce. Sprinkle with the chives and serve with a bowl of rice.