Miso cod with oyster mushrooms and bok choy
I have fond memories of the food and smells of Japan. Since there is a large age gap between me and my sisters, summer trips there with my parents gave us precious time together while I was in high school. I have yet to go back with Reid, since a lot of the cuisine contains ingredients made with micro-glutens. (Hit me up if you want to help translate and travel to Japan with us!) Throughout the years, we’ve developed a collection of gluten-free Japanese recipes that we enjoy making at home, like this delicately light miso cod.
Ingredients
- 3 tablespoons gluten-free miso paste
- 2 tablespoons gluten-free mirin, or 1 tablespoon unsalted cooking sake + 1 tablespoon maple syrup
- 1½ teaspoons gluten-free soy sauce or tamari
- 12 ounces (340 g) boneless skinless cod loin, cut into 2 pieces
- 1 cup boiling-hot water
- 1 tablespoon neutral high-heat cooking oil
- 4 ounces (115 g) oyster mushrooms, stems removed and caps sliced
- 1 clove garlic, minced
- 1 scallion, white and green parts separated, chopped
- 8 ounces (225 g) baby or Shanghai bok choy, ends trimmed
- Kosher salt to taste
- Gluten-free furikake, to garnish
Instructions
- In a bowl, whisk together 2 tablespoons of the miso with the mirin and soy sauce. Place the cod in a shallow dish, rub the miso mixture over the cod, cover, and marinate in the fridge for at least 30 minutes or up to overnight.
- In a small bowl, dissolve the remaining miso in the hot water. Set aside.
- Preheat the broiler to high, with a rack set in the highest position. Line a baking sheet with foil.
- Transfer the cod loins to the prepared pan and broil on the top rack for 10 to 14 minutes, until charred, moist, and flaky.
- Meanwhile, in a wok or medium saucepan, heat the oil on medium-high heat until it shimmers. Add the mushrooms and sauté until lightly charred and just cooked through, about 3 to 4 minutes. Add the garlic and white scallions and sauté for 1 minute.
- Reduce the heat to medium and add the bok choy, tossing a few times in the mushroom and garlic juice. Stir in the miso mixture and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 2 minutes, until the bok choy has just wilted.
- Portion the cod, mushrooms, and bok choy into pasta bowls and ladle the miso broth over the fish. Season with salt and garnish with furikake and green scallions. Serve with steamed rice.
Notes
Excerpted from My Best Friend is Gluten-Free: 100+ Asian-Inspired Recipes for Bringing People Together, by Jannell Lo. Copyright © 2025 Jannell Lo. Photographs by Jessica Kalman. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved
