Japanese · Breakfast

Cod Shakshuka in sake and butter

This Japanese Shakshuka leans on sake and butter to do the heavy lifting. We glaze the Cod for real depth, then bring it together in one pan.

4.6 from 634 cooks

Prep10 min

Cook35 min

Serves8

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the sake and butter elements, and pat the cod dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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