Nobu Inspired Miso Cod

This miso-marinated cod is inspired by Nobu's black cod dish. A four-ingredient marinade of sake, mirin, white miso, and sugar coats the fish for two to three days before it's broiled until glossy and caramelized.

Why You'll Love Nobu Inspired Miso Cod

The marinade is just sake, mirin, white miso, and sugar, boiled briefly then cooled before the fish goes in for two to three days. The broiler does the rest, caramelizing the top until it's glossy and starting to char.

Tips and Tricks

• Marinate the fish for a full 2-3 days to develop maximum flavor and texture.
• Use center-cut black cod or sablefish filets for even cooking and rich flakiness.
• Keep an eye while broiling - miso and sugar can burn quickly if too close to the flame.

Variations

You can riff on this Nobu classic by experimenting with different miso types or swapping proteins entirely. The glaze is versatile and carries across ingredients beautifully.

• Use salmon or sea bass if black cod isn't available.
• Swap white miso for red or yellow miso for a deeper, earthier flavor.
• Add a touch of grated ginger or yuzu zest to the marinade for brightness.

Substitutions

Even if you don't have access to traditional Japanese pantry staples, you can still capture the essence of this dish with a few swaps.

• Replace mirin with a mix of rice vinegar and sugar (3:1 ratio).
• Use maple syrup or honey in place of granulated sugar for a different sweetness profile.
• If you can't find black cod, try Chilean sea bass or even thick-cut halibut.

Best served with

• Steamed jasmine rice or sushi rice
• Garlicky sautéed bok choy or spinach
• Pickled cucumbers or daikon for acidity
• A crisp, dry white wine like Sauvignon Blanc or chilled sake

How to Store Leftovers

• Store any leftover fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven until warmed through, or enjoy it cold flaked into rice bowls or salads.
• Avoid microwaving to preserve the delicate texture and avoid overcooking.

Common Questions

Nobu Inspired Miso Cod

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This miso-marinated cod is inspired by Nobu's legendary dish, known for its ultra-smooth texture, deep savory sweetness, and gorgeous caramelized crust. It requires just five ingredients and a couple of days of marinating. The result is better than most restaurant versions.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Marinate 2 days d 12 hours hrs

Total Time 2 days d 12 hours hrs 20 minutes mins

Servings: 4

Course: Main Course, Seafood

Cuisine: Japanese

Calories: 4195

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the marinade:

• ¼ cup sake
• ¼ cup mirin
• ¼ cup white miso paste
• 3 tablespoon granulated sugar

For the fish:

• 4 black cod sablefish fillets, 4-6 oz each, preferably center cut
• Kosher salt to taste
• Cooking spray for broiling pan

Equipment

• Small saucepan
• Tongs or fish spatula
• Cooking spray
• Aluminum foil
• Wire rack or broiler-safe tray
• Baking Sheet
• Zip-top bag or shallow container
• Whisk

Method

 

1. Make the marinade (2-3 days in advance): In a small saucepan over high heat, bring ¼ cup sake and ¼ cup mirin to a boil. Let boil for 20 seconds to burn off the alcohol.
2. Lower the heat and whisk in ¼ cup white miso paste and 3 tablespoon granulated sugar until smooth. Let cool to room temperature.
3. Marinate the fish: Pat the cod fillets dry with paper towels. Place in a zip-top bag or shallow container. Pour the cooled marinade over the fish and coat evenly. Cover and refrigerate for 2-3 days.
4. Broil the cod: When ready to cook, preheat the oven to broil with the rack 6-8 inches below the heating element.
5. Line a wire rack or baking tray with foil and lightly spray with cooking spray.
6. Remove the cod from the marinade, gently brushing off excess but leaving a thin layer on. Lightly season with kosher salt.
7. Place fish on the prepared tray, skin-side down (or smooth side down if skinless).
8. Broil for 8-12 minutes, rotating the tray halfway through, until the top is golden, bubbling, and just starting to char. The fish should flake easily and appear glossy.
9. Serve immediately, optionally garnished with scallions, sesame, or lemon.

Nutrition

Calories: 4195kcalCarbohydrates: 81gProtein: 840gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 2557mgSodium: 19500mgPotassium: 12944mgFiber: 4gSugar: 54gVitamin A: 386IUCalcium: 478mgIron: 10mg

Notes

Storage: Leftover cod keeps in the fridge for up to 2 days; reheat gently in a low oven or covered in a skillet so the glaze doesn't scorch and the fish stays moist. The real make-ahead step here is the 2-3 day marinade, so once it's broiled, it's best enjoyed soon after.

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