📖The Story Behind
This recipe was popularized by chef Nobu Matsuhisa, who first created it at his restaurant in Los Angeles. The long marination time allows the miso to break down the fish's proteins, resulting in an incredibly tender texture.
🎨Flavor Profile
UmamiSweetSavory
Ingredients
0 itemsNo ingredients listed
Instructions
1
- Combine white miso, mirin, sake, and sugar in a bowl until smooth.
2
- Coat the black cod fillets generously with the miso mixture.
3
- Cover and refrigerate for 24-48 hours.
4
- Preheat oven to 400°F (200°C).
5
- Wipe off excess marinade and place fish in a baking dish.
6
- Bake for 12-15 minutes until caramelized and flaky.
7
- Serve immediately with steamed rice and pickled vegetables.
💡Pro Tips
Marinate for at least 24 hours for best results
Use white miso for a milder flavor
The fish is done when it flakes easily
🔧Equipment Needed
🍳
Baking dish🍳
Mixing bowls🍳
Plastic wrapQuick Info
🥗Dietary Info
PescatarianGluten-Free
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