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Black Cod with Miso

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Rate this recipe 4.8/5 (5 Votes)

Ingredients

  • For Nobu-style Saikyo Miso
  • 3/4 cup saké
  • 3/4 cup (150 ml) mirin
  • 2 cups (450 g) white miso paste
  • 1 1/4 cups (225 g) granulated sugar
  • For cod
  • 4 black cod fillets, about 1/2 pound (230 g) each
  • 3 cups (800 g) Nobu-style Saikyo Miso
  • 1 stalk hajikami per serving

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Make Nobu-style Saikyo Miso:
1.Bring the saké and the mirin to a boil in a medium saucepan over high heat.
Boil for 20 seconds to evaporate the alcohol.

2. Turn the heat down to low and add the miso paste, mixing with a wooden spoon.
When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn.
Remove from heat once the sugar is fully dissolved. Cool to room temperature.

Yield 3 cups (800 G)

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