The marinade can be refrigerated for up to 1 week. Bring the saké and the mirin to a boil in a medium saucepan over high heat. But opting out of some of these cookies may have an effect on your browsing experience. In a small saucepan, bring the mirin and sake to a boil. Has anyone made it? This website uses cookies to improve your experience while you navigate through the website. In a small saucepan, bring the mirin and sake to a boil. It is mandatory to procure user consent prior to running these cookies on your website. 2 to 3 days beforehand (at minimum, 6 hours) make the miso marinade and marinate the fish. Cover and refrigerate overnight. Taste Great! We love Miso Black Cod. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. Recipe: Nobu-Inspired Miso and Soy Chilean Sea Bass Recipe. Don’t allow it to boil. © Copyright 2021 Meredith Corporation. Whisk in the miso until dissolved. Here’s a link to the recipe on Food & Wine! Heat a grill pan and oil it. World-renowned chef Nobu Matsuhisa of Japan created miso-based recipes exclusively for Hikari Miso, Explore his global cuisine and enjoy the great flavor of miso! Ingredients: Water, Organic Soybeans, Organic Rice, Salt, Yeast, Koji Culture. Necessary cookies are absolutely essential for the website to function properly. Nobu Matsuhisa is a celebrity Japanese chef with 12 Nobu restaurants around the world. In a small saucepan over medium heat, warm the mirin. Click here to see What Fish Should You Be Eating Now for Flavor, Health, and Environment. This website uses cookies to improve your experience. This sweet and silky fish dish from Nobu New York has been cloned at restaurants all over the country. Our 22 Best Crock Pot and Slow-Cooker Recipes. skinless black cod fillets (about 1 1/2 inches thick). Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Any help would be most appreciated. Contains: Soybeans. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. So, I went on a mission to mimic one of Nobu’s most popular and delicious recipes, without wiping me clean of cash. These cookies do not store any personal information. This signature dish was further popularized in the 1980s by Wolfgang Puck at his fashionable Los Angeles restaurant, Chinois. So, I bought Nobu: The Cookbook and slowly but surely made all of my favorite Japanese dishes (check out my baked scallopsrecipe). To make the marinade, bring the mirin & sake to a boil in a saucepan. Add the fish and cook over high heat until browned, about 2 minutes. Nobu/Matsuhisa do it best, naturally, but these directions help us feel like pros because even though we never make time to let it marinate for long enough, it always turns out so unbelievably tender and delicious. I would love to start off with a simple appetizer, have a side and dessert. Whisk in the miso until dissolved. Bring the sake and mirin to a boil in a medium saucepan over high heat. Every time I go to a Japanese restaurant, this is the default dish that we order. Add the miso and stir … The dish was black cod with miso. Japanese food is so refined, elegant, and beautiful, just like this baked miso-marinated black cod. Six 6- to 7-ounce skinless black cod fillets, about 1 1/2 inches thick. This legendary dish is fairly simple to make, but it does require a long marinating time, Black cod, a white-fleshed fish that tastes as if its diet consisted solely of fresh butter, gets marinated in a sweet and savory miso marinade, then … Place the fish on the grill, or in a broiler pan, and grill or broil until th… We'll assume you're ok with this, but you can opt-out if you wish. 2 lbs black cod fillets Instructions. Nobu marinates the black cod in a good deal of the sake-miso marinade for two to three days, but the fish is also spectacular if you marinate it only overnight in just enough sake and miso to coat. A high volume of rice koji culture produces its mild taste and smooth texture. I am not much of a cook and have decided to make enough miso cod for a crowd of 8. We also use third-party cookies that help us analyze and understand how you use this website. Nobu Miso Black Cod is Iconic! A classic in every way. Add the fish and turn to coat. Boil sake and mirin over high heat and reduce by 1⁄3. Pour the glaze into a glass baking dish. Makes 4 servings Time 20 minutes Black cod with miso is a dish that was popularized in the U.S. by Nobu Matsuhisa, the chef at Nobu in New York. Inspired by many delicious meals at Nobu in New York, this dish really highlights the impeccable sablefish from Sitka. One of the most famous dishes is Nobu’s Miso-Marinated Black Miso Cod . 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