Miso Black Cod

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
4

One of Nobu's signature dishes--black miso cod is pure seduction to one's palette. The resulting fish is tender and moist with a hint of salty, sweet, slightly caramelized goodness.

Ingredients

3 cups Nobu-style Saikyo Miso (below)
2 black cod fillets
4 stalks hajikami ginger
1 tbsp. rice wine vinegar
Sea salt
Ama-zu

Nobu-style Saikyo Miso
1 cup sake
1/2 cup mirin
2 cups white miso paste
1 1/4 cups granulated sugar

Steps

Nobu-style Saikyo Miso

  1. Bring sake and mirin to boil in med. saucepan over high heat. Boil 20 sec. to evaporate alcohol.
  2. Reduce heat; stir in miso until dissolved completely. Turn heat to high. Add sugar, stirring constantly, until completely dissolved. Cool.

Miso Black Cod

  1. Pat cod fillets thoroughly dry. Slather fish with Saikyo Miso, reserving any extra. Place fish in nonreactive dish; cover with plastic wrap. Refrigerate for 2 to 3 days.
  2. Meanwhile, prepare hajikami ginger: Clean stalks and cut into 6-in. lengths. In large pot, bring 4 cups water and vinegar to a boil. Briefly plunge ginger into boiling water; drain and sprinkle thoroughly with sea salt; let cool. Steep 12 hr. in ama-zu.
  3. Preheat oven to 400°F. Preheat grill or broiler. Lightly wipe off any excess miso clinging to cod; do not rinse. Grill or broil fish until surface browns. Place fish in oven; bake 10 to 15 min.
  4. Arrange cod on plates and garnish with hajikami and a few drops Saikyo Miso.
Source: Nobu Restaurant

More From FoodService Director

Managing Your Business
steam table server

Over the past five years, this column has kept me current on topics ranging from culinary techniques to HR policies to pest control. As a culinary and hospitality educator, one of the things I really value about my work with Restaurant Business , FoodService Director's sister publication, is that it broadens my knowledge base so I have more answers in the classroom.

But part of being a good professor is being smart enough to say, “I have no clue, but I know who will.” When it comes to equipment engineering, I’m lucky if I can find the “on” switch.

Fortunately, I have James...

Industry News & Opinion

HMSHost has partnered with golf tournament organizer PGA Tour to open a new PGA Tour Grill location in El Paso International Airport in El Paso, Texas.

The grill aims to promote an active lifestyle through healthy food options outside of traditional airport fare, and appeals to golf fans with flat-screen TVs dedicated to golf tournaments and related programming.

“The new PGA Tour Grill is a perfect addition to the El Paso International Airport as it brings a new and refreshing menu,” Monica Lombrana, director of aviation at El Paso International Airport, said in a statement...

Industry News & Opinion

K-12 foodservice participating in federal nutrition programs soon could fall into some extra cheese. The U.S. Department of Agriculture is set to buy 11 million pounds of cheese to raise plummeting prices, the result of a dairy glut. The acquired product will be distributed to federal nutrition programs, which might include WIC, SNAP and Child Nutrition Programs, and food banks.

The purchase falls short of a call from Congress, unions, special interest groups and commodity organizations for a $150 million buyout of dairy assets to mitigate the 35% drop in dairy revenues—a 30-year...

Ideas and Innovation
cardboard takeout box

The death knell keeps ringing for polystyrene containers. A story Monday in the Chicago Tribune reports that a man who provided free recycling for the foam products in 10 area communities is shutting down his services, citing expense and logistical difficulties, and leaving few options for diverting the material from landfills.

“From a business perspective, there is no market for [recycled polystyrene foam]. It's difficult to sell,” Beth Lang, facilities and general services manager at the Recycling Drop-Off Center in Naperville, Ill., told the Tribune. “The second reason, and more...

FSD Resources