HOME > Chowhound > Home Cooking >

Discussion

Nobu/Morimoto - Miso Black Cod

  • s

I had the most delicious miso cod at these restaurants before and am craving them. I remember the servers mentioning that they marinate their fish for 4 days. Does anyone have the recipe for this? Or has anyone tried to replicate this?

Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Here's Nobu's recipe. First hit on a Google search for miso black cod.

    Link: http://starchefs.com/NMatsuhisa/html/...

    1. 4 days? Pshaw! The fish would turn to mush. I see from the following recipe that it's 4 hours...makes much more sense. I've also used the vacuum marinating thingy for this with great success.

      8 Replies
      1. re: LT from LF

        I have seen in the past a miso cod recipe attributed to Nobu and it did indeed call for multi-day marination.

        1. re: danna

          I don't think you need all of four days but a day or two is certainly fine and (in my opinion) four hours is not enough.

          I cheat and buy fish prepared this way at Mitsuwa (Japanese supermarket). It's sliced quite thin and has probably been marinating a day when I buy it; then I often don't cook it until the next day. Comes out great.

          1. re: bibi rose

            I grew up eating this stuff - we call it Misoyaki Butterfish. And I have a recipe(my Mom's) if someone wants it, using both White (Shiro) and a TB of Aka Miso. A sushi chef friend of mine said that it's very good - so I guess it must be....
            The Fish is marinated for two days in order to have the perfect taste, One day, and the flavor is too mild. After three days it's still good. On the fourth day it starts getting a bit dried out (over cured), and the quality and taste goes down.....

            1. re: KirkK

              Would you mind sharing this recipe? Nothin beats home cookin!

              1. re: KirkK

                KirkK, I'd love to see your recipe.

                I first encountered this dish as misoyaki butterfish at one of Roy Yamaguchi's restaurants. So good.

                1. re: bibi rose

                  Here's the recipe, I'll put my own touches in parends():
                  Pour 1/3 cup Mirin, 1/3 cup sake, and 1/2 cup sugar into a small pot over medium heat - stir with a whisk until sugar dissolves - as soon as liquid comes to a rolling boil remove from heat (at this point i pour in a little soy sauce until boiling stops), mix in 3/4 cup white shiro miso (I try to get my hands on Hawaiian Miso Company brand when I'm able),(I also add in 2TB Aka Miso - this adds a little richness & I also like the color aspect) and whisk until smooth. The reason I ended up boiling the mirin and sake is to burn off the alcohol as well as dissolving the sugar so there's no grainy texture to the marinade. After mixture cools marinate black cod (though my Mom also used to do Salmon), covering fillets well for 2-3 days.
                  As for cooking I found that a toaster oven does a better job than an oven. I remove excess marinade and first bake at 375 until cooked, than broil until carmelized. You can also set aside some miso mixture and use it to baste the black cod before the brioling step.

                  Enjoy!!!!

                  1. re: KirkK

                    Thank you KirkK. Recipe looks very good and the boiling is a nice touch.

                    1. re: bibi rose

                      Please try it out and let me know how you liked it.
                      Alot of people who make this either don't cook the marinade (thus making it grainy), or use a double-boiler technique. After all, miso should never be boiled.....