NOBU’s recipies

8 1/2 ounces black cod
Nobu-style Saikyo Miso
Daikon skin
1 pickled ginger stem
Yuzu Miso Sauce

1. Spread the Nobu-style Saikyo Miso in a tray for marinating. Score the skin of the black cod and put it in the miso to marinate in the refrigerator for 2-3 days.

Black Cod with Miso from Nobu Now

For this version of one of my most famous signature dishes, meaty black cod is marinated in Nobu-style Saikyo Miso and then simply cooked. Here I cook it with daikon skin and serve it with pickled ginger and Yuzu Miso Sauce.

Serves 2
2. When you want to cook it, preheat the oven to 400°F. Scrape the miso used to marinate the cod out of the trays. Flatten out the daikon skin, place in the metal tray over the fish and put in the preheated over for about 10 minutes.
3. Remove the tray from the oven. Place on a toban (hot plate) so that the cod continues to cook. When browned and fragrant, transfer to plates.
4. Add the pickled ginger, then dot the plate with Yuzu Miso Sauce, varying the size of the dots of sauce.

Nobu's Notes:
- Adjust the length of marinating to suit your taste—the longer the deeper the flavor
- The reason for flattening the daikon when you put the black code in the oven is to prevent it from burning at the edges.


Nobu-Style Saikyo Sweet Miso from Nobu Now

3 1/2 fluid ounces Japanese sake
3 1/2 fluid ounces mirin
10 1/2 ounces white miso paste (Yamajirushi Yamagiko)
5 1/4 ounces granulated sugar

1. Put the sake and mirin in a pan and heat. Bring to a boil and allow the alcohol to evaporate off.
2. Over medium heat, add the white miso paste, a little at a time. Blend in with a wooden spatula.
3. When you have added all the white miso paste and the mixture is smooth, turn the heat up to high, and add the sugar in two or three lots. Make sure it does not burn.
4. Stir the mixture until the sugar has completely dissolved. Remove from the heat and leave to cool to room temperature.



Yuzu Miso Sauce from Nobu Now

4 1/4 ounces yuzu rind
2 quarts Saikyo Sweet Miso
13 1/2 fluid ounces rice vinegar

1. Grind the yuzu rind to a pulp in a food processor and strain off the juice. Add this, a little at a time, to the Saikyo Sweet Miso and blend well.
2. Adjust the consistency with rice vinegar so that the sauce is just thick enough to coat the back of a spoon.

Nobu's Notes:
- It is easier to make the Yuzu Miso Sauce in this sort of quantity. You will obviously have lots left over, but it keeps well in the refrigerator for up to 3 months and can be used with cod or any fish.
- If you can't find yuzu rind, just use the juice.