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

Industry News & Opinion

Regional School Unit 17 in Belfast, Maine, is banning straws beginning on Monday, the Penbay Pilot reports.

The ban was put into action by a student group and the district’s foodservice director. Over the years, the district has also phased out plastic utensils and plans to completely eliminate foam food trays this upcoming school year.

Director of Food Services Perley Martin told the Penbay Pilot that the district’s foodservice budget has not increased as a result of the transition to more eco-friendly materials, due to the fact the change was made slowly.

The...

Industry News & Opinion

School districts in Jefferson, Oswego, and St. Lawrence counties in New York will be expanding their farm-to-school programs as the result of new funding, Watertown Daily Times reports.

The expansions will be made possible by the Seeds for Success program, which awarded grants to seven school districts last year to begin farm-to-school programs. This year, it will provide $5,000 grants to an additional 19 districts to either start or expand their local food efforts.

One of the grant recipients said it will use the funds to add additional gardens and expand its composting...

Industry News & Opinion

Aramark has begun using a new system to track, purchase and report on its sustainable practices.

The system, named Open Fields, allows foodservice vendors to create and monitor their own sustainability programs. Users can run their own metrics on various sustainability initiatives based on factors such as location, product, spend, attribute, farm/vendor, miles to location and distributor. Managers can also generate reports on their organization’s sustainable purchases.

Aramark says it’s using the software to track its sustainable purchases of products that are Fair Trade...

Industry News & Opinion

Columbia Public Schools in Columbia, Mo., has introduced a farm-to-school coordinator position for its new farm-to-school program , the Missourian reports .

The district partnered with the Columbia Center for Urban Agriculture to create the role, which is intended to help about 1,000 third- through fifth-graders eat more fruits and vegetables. The coordinator will be in charge of arranging student field trips to the Center’s farm as well as writing and planning a curriculum and activities for students.

The Center will provide around $42,000 for the position, and the...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code