How to Make Appetizing Miso Cod

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Miso Cod. Here's one more: a classic Japanese recipe for black cod that makes an easy, elegant dinner for guests or a quick main dish you can prep over the weekend. This recipe is adapted from Nobu: The Cookbook, which my partner gifted to me many years ago. This is my take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa.

Miso Cod By the way, I don't like to cook both sides. Marinated in saikyo miso and baked to perfection, Black Cod with Miso is a beautiful seafood dish you can pull off at home. With its delicate and buttery texture, the Miso Cod simply melts in your mouth. You can cook Miso Cod using 6 ingredients and 6 steps. Here is how you cook that.

Ingredients of Miso Cod

  1. You need 100 grams of Saikyo Miso.
  2. Prepare 2 teaspoons of soy sauce.
  3. Prepare 2 teaspoons of sugar.
  4. Prepare 2 teaspoons of mirin.
  5. You need of some salt.
  6. You need 200 grams of cod.

A classic Japanese dish, Black Cod with Miso (or simply Miso Cod 銀だら Black Cod with Miso is a signature dish at Nobu. This streamlined recipe delivers a sweet glaze on silky, luxurious fish without the two-to-three-day marinade. Miso is a fermented soybean paste. The lighter, or "white," version is milder and less salty than brown miso, and is sometimes referred to as sweet miso.

Miso Cod instructions

  1. Mix miso, soy, mirin and sugar..
  2. Salt cod and wait 15 mins.
  3. Wipe cod to get rid of the moisture.
  4. In a tapper wear, marinate cod. You may cover cod in a cheese cloth, so you don’t need to wipe off the paste 3 days later..
  5. Wait three days.
  6. Grill the cod. You can spread some mirin onto the fish to get a better glaze..

It can be found in the Asian section of some supermarkets and most health-food stores. Japanese food is so refined, elegant, and beautiful, just like this baked miso-marinated black cod. Made famous by Nobu Matsuhisa and one of Robert De Niro's favorites, I fell in love with this fish recipe since the first time I had it. Gently wipe off excess marinade from the fillets and grill or broil until well browned. Mix together the miso, mirin, soy sauce or tamari, sesame oil and ginger in a small bowl.