Leftover Hambone Soup

Ingredients

Hambone
1 cup cooked ham, chopped
1 med. onion, diced
2 carros, diced
1 potato, diced
1/2 cup frozen corn
1/2 cup frozen peas
1 bay leaf

Directions

Pick a pot that is the smallest possible one where the hambone can still lay flat. Fill with water until the hambone is just covered. Add 1 tsp of salt. Bring to a boil, then reduce to a simmer and cook for 45 min. Discard hambone.

In a skillet, cook the onion and carrot until browned and softened, respectively. Add to hambone broth, along with uncooked potatoes and bay leaf. Adjust seasoning with salt and pepper. Simmer until the potato is cooked through. Add frozen corn and peas at the end, to thaw and warm through. Ditto with the ham, if you're planning on serving the whole pot. If not, put enough ham for each portion in individual bowls and ladle the hot soup over it. (The ham will leach salt and become flavorless if left in the soup for an extended period of time. Keep the ham separate until ready to eat.)

[Based on this recipe.]

Miso Cod

Ingredients
1 lb sablefish / black cod for 3 servings
1/4 cup mirin
1/4 cup sake (plus 2 tbsp for rinsing salt off the fish)
4 tbsp white miso
3 tbsp sugar

Directions

Salt the fish and set aside for 30 min. Cut into three generous fillets

To make the marinade, cook the mirin and sake for 30 seconds to boil off some of the alcohol. Whisk in the miso and stir until completely incorporated. Add sugar at the end, and stir to dissolve. Take the marinade off heat and cool to room temp.

After resting for 30 min, use the 2 extra tbsp of sake to rinse the salt off the fish. Do not rinse with water! Pat the fish dry.

Coat each fish fillet in marinade and set in a non-reactive dish. Double saran wrap it.

Marinate in the fridge for 3-5 days.

When fully marinated, take the fish out and smooth off excess marinade. Do not rinse with water! Bake at 350F for 20-25 min.