Nobu's Miso Black Cod

Serves 1
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Directions

  1. 1Dissolve the sugar and cook out the alcohol from the sake and mirin.
  2. 2Dissolve the sugar and cook out the alcohol from the sake and mirin.
  3. 3Dissolve the sugar and cook out the alcohol from the sake and mirin.
  4. 4Reduce heat to low and add the miso paste and soy sauce.
  5. 5Reduce heat to low and add the miso paste and soy sauce.
  6. 6Reduce heat to low and add the miso paste and soy sauce.
  7. 7Whisk or blend until the mixture is smooth.
  8. 8Whisk or blend until the mixture is smooth.
  9. 9Whisk or blend until the mixture is smooth.
  10. 10Once off the heat, add rice vinegar and kadashi mustard.
  11. 11Once off the heat, add rice vinegar and kadashi mustard.
  12. 12Once off the heat, add rice vinegar and kadashi mustard.
  13. 13Pat the black cod dry.
  14. 14Pat the black cod dry.
  15. 15Pat the black cod dry.
  16. 16Place the black cod in a bag with the sauce and seal it.
  17. 17Place the black cod in a bag with the sauce and seal it.
  18. 18Place the black cod in a bag with the sauce and seal it.
  19. 19Marinate the black cod in the fridge for at least 2 days.
  20. 20Marinate the black cod in the fridge for at least 2 days.
  21. 21Marinate the black cod in the fridge for at least 2 days.
  22. 22Move the marinated black cod to a wire rack.
  23. 23Move the marinated black cod to a wire rack.
  24. 24Move the marinated black cod to a wire rack.
  25. 25Broil the fish until it's a little bit crispy and charred.
  26. 26Broil the fish until it's a little bit crispy and charred.
  27. 27Broil the fish until it's a little bit crispy and charred.

Ingredients

  • sake
  • sake
  • sake
  • mirin
  • mirin
  • mirin
  • sugar
  • sugar
  • sugar
  • miso paste
  • miso paste
  • miso paste
  • soy sauce
  • soy sauce
  • soy sauce
  • rice vinegar
  • rice vinegar
  • rice vinegar
  • kadashi mustard
  • kadashi mustard
  • kadashi mustard
  • black cod
  • black cod
  • black cod

Equipment

whiskblenderbagwire rackboiler

Tips

  • Marinate for at least 2 days.