Pan Fried Cod with Nameko Mushroom and Grated Daikon Sauce
Tender pan fried cod topped with a warm, savory sauce of grated daikon and nameko mushrooms. Light and refreshing, yet full of umami, this easy Japanese fish dish pairs beautifully with both rice and sake.
This simple Japanese fish recipe is all about contrast: lightly crisp, tender white fish paired with a soft and savory grated daikon sauce. Nameko mushrooms add their signature silky texture and gentle earthy flavor, while ginger keeps the finish fresh and bright.
Cod works especially well, but you do not need to limit this recipe to one type of fish. If cod is difficult to find where you live, tilapia or another mild white fish is a great substitute. It is an easy weeknight dish that feels comforting without being heavy.
What you'll need
- 2 cod fillets
- Salt and pepper, to taste
- All purpose flour, as needed
- 2 tbsp neutral cooking oil
- Sliced green onions, optional
- Shichimi togarashi, optional
- <Nameko and Daikon Sauce>
- 50 g nameko mushrooms
- About 1/3 daikon radish, grated
- A small splash of fresh ginger juice
- 2 tbsp concentrated mentsuyu, 3x strength
- 1 tsp cooking sake
How to make it
Pat the cod fillets dry with paper towels, season with salt and pepper, then lightly coat all sides with flour. Heat the oil in a frying pan and cook the fish until golden and cooked through. Transfer to serving plates.
Lightly drain the grated daikon and add it to the same pan with the nameko mushrooms, ginger juice, mentsuyu, and sake. Cook over medium heat for about 2 minutes, stirring gently, until warmed through and slightly thickened.
Spoon the warm nameko and daikon sauce generously over the fish. Finish with sliced green onions and shichimi togarashi, if desired.
Tips
- Cod is not essential. If it is difficult to find where you live, tilapia, haddock, pollock, or another mild white fish works well.
- Do not squeeze all the moisture from the grated daikon. Leaving a little juice helps create a light, spoonable sauce.
- Nameko mushrooms naturally have a slippery texture. This gives the sauce its characteristic silky consistency, so there is no need to rinse them excessively.
What to drink with it
