Miso Glazed Black Cod In Kyoto Red Miso Crab Broth

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1/3 cup sake

1/3 mirin rice wine vinegar

3 tablespoons brown sugar

2 tablespoons soy sauce

1/3 cup yellow miso

4 (6-ounce) black cod fillets

4 tablespoons red miso paste (recommended: Kyoto)

4 cups boiling water

1 thumb-sized knob ginger, sliced

2 garlic cloves, chopped

1 teaspoon rice wine vinegar

8 ounces lump crabmeat, picked over for cartilage and shell

3 shiitake mushrooms, thinly sliced

1 cup enoki mushrooms

1 scallion, thinly sliced

Smelt egg, for garnish, optional

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