Japanese 15 min

Japanese Miso-Glazed Black Cod (Nobu-Style)

Name: Japanese Miso-Glazed Black Cod (Nobu-Style)
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 4 black cod fillets (about 6 oz each), or sablefish; 4 tablespoons white miso paste; 3 tablespoons mirin; 2 tablespoons sake; 2 tablespoons sugar; 1 tablespoon soy sauce; Pickled ginger and steamed rice for serving; Microgreens or shiso for garnish

seafooddairy-freehigh-proteingluten-free

Ingredientsfor 2

380

Cal

38g

Protein

20g

Carbs

14g

Fat

14 black cod fillets (about 6 oz each), or sablefish
24 tablespoons white miso paste
33 tablespoons mirin
42 tablespoons sake
52 tablespoons sugar
61 tablespoon soy sauce
7Pickled ginger and steamed rice for serving
8Microgreens or shiso for garnish

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Instructions

1
Make the miso marinade: combine white miso, mirin, sake, sugar, and soy sauce in a saucepan. Cook over medium-low heat, stirring, for 3 minutes until sugar dissolves and marinade is smooth. Cool completely.
2
Pat cod fillets very dry. Coat generously with the cooled marinade on all sides. Marinate in the refrigerator for at least 24 hours, ideally 48–72 hours. The extended marination is the secret to this dish — the miso deeply penetrates the fish and tenderizes the flesh while caramelizing the surface during cooking.
3
Preheat broiler to high. Wipe most of the marinade off the fish (too thick a coating will burn). Place cod on a lightly oiled broiler pan.
4
Broil 4–5 minutes until the surface is deeply caramelized and golden-brown with slightly charred edges. The fish is done when the thickest part flakes easily. Do not flip — the skin side provides a barrier and the top develops the spectacular caramelized miso glaze.
5
Transfer carefully to plates. Serve with steamed rice and pickled ginger. Garnish with microgreens. This dish, popularized by Nobu restaurant, showcases how a simple preparation with proper technique creates extraordinary results.