2 pieces of GINDARA (black cod)
120 g of white miso,
3 tablespoons of sake,
2/3 tablespoons of mirin,
a little salt
(vat can be replaced with a plastic bag with a zipper)
1. Rinse the gindra with running water and wipe with a paper tile to remove the odor.
2. Mix all the miso, sake and mirin.
3. Sprinkle salt on both sides of the gindra, put it in a vat and wrap it, let it sit in the refrigerator for 30 minutes, wipe the excess water, evenly apply 2 to the surface, and leave it in the refrigerator for 2-3 days.
4. Lightly wipe the miso before baking and bake over medium heat.