1. Pour the sake into a large, deep skillet or flame-proof casserole. Add the ginger and fish fillets skin side up. Cover and cook over high heat for 3 minutes. Add the sugar and cook over medium-high heat for three more minutes.

2. Pour the soy sauce and tamari over the fish fillets. Cook over medium-high heat, covered, for five minutes. Add the mirin and cook for three minutes longer. Be careful not to burn the fish; glaze the fillets by repeatedly pouring the thickened sauce over them while cooking.

3. With a slotted spatula, carefully transfer the black cod fillets to a platter. Check the fish to make sure it has no residual bones hidden in it.

4. If the braising liquid is not thick enough, keep cooking it over high heat until it becomes caramelized.

5. Garnish the cod with the julienned scallion and ginger and sprigs of kinome, and drizzle with the braising liquid.

1. Bring a large pot of water to a boil. Set a large bowl of ice and water next to the stove. One at a time, blanch your vegetables for two minutes. Drain well. (The vegetables can be prepared several hours in advance.)

2. Heat the sesame oil in a large skillet. Add the vegetables and saute over medium heat until tender and lightly browned, about 3 minutes.

3. Add the soy sauce, sake, chicken stock, and sugar. Simmer, stirring occasionally, until the vegetables are just tender, about 30 minutes.