Nobu's Miso CodJenny
For a few years there, the signature dish at Nobu, Miso-glazed Black Cod, was the go-to wow-’em dish in my house. It was tailor made for entertaining, not only because it is delicious and so different tasting (in a good way), but because you can marinate the cod in the miso concoction for up to three days. That means, you can have all the hard work done on the Wednesday before for the Saturday night guests arrive. The dish’s showstopping stock goes up even more when you factor in the miso-y sweetness, making it appealing to young palates as well. The problem is, we liked it a little too much, and, as with all passionate crushes soon burned out on it. Until the other night — after what I would say was a 2-year respite. We served it with potatoes that were mixed with a horseradishy dressing (a must to cut what might be cloying sweetness for some) and watched our kids gobble it up.
Nobu’s Miso-glazed Cod
3/4 cup mirin
2 cups white miso paste
1 1/4 cups sugar
4 black cod fillets, about 1/2 pound each (I’ve use regular cod, too)
1. Bring the saké and the mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds.
2. Turn the heat down to low and mix in the miso paste until it dissolves completely. Turn the heat up to high again and add the sugar, stirring constantly. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
3. Pat cod dry with paper towels. Slather the fish with the miso mixture and place in a non-reactive dish and cover tightly with plastic wrap. Chill for 2 to 3 days.
2 Preheat oven to 400°F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don’t rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes. Serve.