Sticky Sesame Cod with Japanese Broth

Japanese Cooking: A Simple Art

This is an incredible Japanese dish and the good news it that it is nowhere near as difficult as it sounds to make – in fact, it’s surprisingly easy.

This is great comfort food, and it makes an impressive main course for a dinner party.

Recipe for Sticky Sesame Cod with Japanese Broth:

Ingredients needed for sticky sesame cod

  • 100g/3½oz cod fillet
  • 1 tsp sesame oil
  • 2 tsp soy sauce
  • 2 tsp honey
  • 1 tsp sesame seeds

Ingredients for the Japanese-style broth

  • ½ pint chicken stock
  • 1 tbsp soy sauce
  • ½ tsp chilli flakes
  • 50g/1¾oz peas (tinned or frozen, thawed)
  • 3 tbsp coriander, chopped

How to cook:

  1.  In a bowl, mix the sesame oil, soy sauce, honey and cod and marinate for 15 minutes.
  2.  Place the cod into a steamer and cook for 12 minutes.
  3.  For the broth, place the chicken stock into a pan with the soy sauce and chilli flakes, and cook for five minutes to infuse the broth.
  4.  Add the peas and coriander and cook for one minute
  5.  Serve the cod on top of the broth in a large deep bowl, sprinkled with the sesame seeds.


More Japanese Cooking:

If you want to learn more about Japanese cooking and wantaccess to more Japanese recipes, then you simply must get “Japanese Cooking: A Simple Art” by by Shizuo Tsuji.

This classic book is basically the bible for anyone interested in Japanese cooking.

From Publishers Weekly:
Easily the most comprehensive and exhaustive look at Japanese cuisine available, this groundbreaking classic marks its quarter-century anniversary in a revised edition with a new foreword by Gourmet editor-in-chief Ruth Reichl and a new preface by the late Tsuji’s son, Yoshiki Tsuji. Part cookbook, part philosophical treatise, this highly acclaimed collection offers a wealth of insight for amateurs and experts alike. Every technique associated with Japanese food is described step by step in great detail, along with illustrations to guide the reader through everything from filleting fish or cleaning an octopus to rolling omelets. Sections on the Japanese meal, ingredients and selecting and cutting fish, chicken and vegetables offer great insight into the culture as well as the food.

Reviews for “Japanese Cooking: A Simple Art”:

  • “Quite the most illuminating text around on Japanese food.” –Nigella Lawson
  • “If Kurasawa had ignited my love for the country, Mr. Tsuji deepened and defined it.” — Jonathan Hayes in The New York Times
  • “A complete guide to Japanese cooking, this collection is a must-have for anyone interested in Japanese food or culture.” –Publishers Weekly
  • “My go-to for reference and classic recipes.” –Debra Samuels, The Boston Globe
  • “A core addition to any and all personal, professional, or community library multicultural cookbook collections.” –Midwest Book Review
  • “Still the foremost source book of cooking concepts and recipes from Japan.” —
  • You can buy “Japanese Cooking: A Simple Art” at the best prices online from or from More detail below:

    US Readers can buy Japanese Cooking: A Simple Art here:

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