Addictive Japanese Kabayaki Cod Bowl

Steps

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1. 1
   Rinse 90g of raw rice and soak it with 120g of water.
   ▶ ≈0:16
2. 2
   Add 1.5 tbsp of sake, mix well, and bring to a boil to cook the rice.
   ▶ ≈0:23
3. 3
   Cook the rice until done and set aside.
   ▶ ≈0:32
4. 4
   Sprinkle a pinch of salt on both sides of the cod fillets and let sit for about 10 minutes to release excess moisture.
   ▶ ≈0:44
5. 5
   Combine 2 tbsp mirin, 2 tbsp soy sauce, and 1 tbsp sugar in a bowl to make the kabayaki sauce.
   ▶ ≈0:59
6. 6
   Pat the cod fillets dry with paper towels to remove excess moisture.
   ▶ ≈1:28
7. 7
   Coat both sides of the cod fillets evenly with potato starch.
   ▶ ≈1:38
8. 8
   Heat 1 tsp oil in a skillet over medium heat and cook the cod fillets for 2–3 minutes until golden on the first side.
   ▶ ≈1:47
9. 9
   Flip and cook for another 5 minutes over medium heat until the other side is also golden brown.
   ▶ ≈2:02
10. 10
    Pour in the kabayaki sauce and stir frequently until the sauce thickens and coats the cod evenly.
    ▶ ≈2:24
11. 11
    Place the cooked rice in a bowl, top with the glazed cod fillets, and drizzle with the sauce from the pan.
    ▶ ≈2:44
12. 12
    Sprinkle sansho pepper on top and serve immediately.
    ▶ ≈2:52