For those of you who’ve been fortunate enough to dine at Nobu: you’re welcome for this recipe! For those of you who haven’t: enjoy!
- ¾ cup Mirin
- ½ cup Sake
- 2 cups White miso paste
- 1 cup Sugar
- 4 Black cod fillets, ½ lb. each
- 4 Hajikami stalks
Bring mirin and sake to boil in saucepan over high heat; boil 20 seconds to evaporate alcohol.
Reduce heat and add miso paste. Stir, increase heat and add sugar, stirring until dissolved. Cool.
Pat cod fillets dry and coat with miso mixture. Marinate 2 to 3 days, refrigerated.
Lightly wipe off miso but do not rinse. Put under broiler or hot grill until surface browns. Remove to preheated 400F oven and cook until done.
Place fish on plates and garnish with hajikami and miso mixture
Yield: 4 servings