5 from 30 votes
Miso Black Cod (Nobu Copycat Recipe)
Miso Black Cod uses salted black cod fillets marinated in a mixture of white miso paste, mirin, sake, and sugar for several days. This curing process creates buttery, flaky fish with sweet and savory layers characteristic of the Nobu style. The salt curing reduces moisture and intensifies the cod’s natural flavor while the miso marinade adds umami and sweetness.
Prep Time
20 mins
Cook Time
16 mins
Additional Time
3 d
Total Time
3 d 36 mins
Servings:
4
Calories:
111 kcal
Course:
Appetizer
Cuisine:
Japanese
Ingredients
- 2 tablespoon salt
- ¼ cup sake plus 2 extra tablespoon for washing off salt
- ¼ cup mirin
- ¼ cup White miso paste
- 3 tablespoon sugar
- 4 z black cod fillets
Instructions
- If desired, cut the fillets into 1 to 2-inch strips, about 2 to 3 oz. each.
- Sprinkle salt all over the fillets and allow them to rest in the refrigerator for 30 minutes to 1 hour.
- Remove the fillets and remove the salt by adding about 2 tablespoon of sake all over them, using your hands to help get the salt off.
- Meanwhile, place the mirin and sake (¼ cup) in a small saucepan over high heat and bring to a boil. Lower the heat and then whisk in the white miso paste. Bring to a boil again, and then turn off the heat. Stir in the sugar until completely dissolved. Transfer to a heatproof bowl and let sit until it cools completely to room temperature.
- Place the fillets in a dish and pour the cooled marinade over them. Turn the fillets over a couple of times and use a spoon to help fully coat them. Turn them skin side up in the marinade and cover tightly with plastic wrap. Place in the refrigerator for 2 to 3 days.
- Preheat your oven to 400°F.
- Use a paper towel to rub off most of the marinade, however, do not rinse them.
- Heat a skillet (preferably non-stick) over medium-high heat. Add a small amount of olive oil to the skillet.
- Place the fillets, skin-side up, in the hot skillet. Sear them for 3 minutes until browned on the bottom, and then flip them and sear them for another 2 to 3 minutes.
- Use a spatula to carefully transfer the fillets to a baking dish, preferably lined with a silicone matt. Place them in the oven until nicely browned, about 8 to 10 minutes. Remove from the oven and serve at once.
Cup of Yum
Notes
- Use very fresh black cod for optimal buttery texture and flavor.
- Marinate the fish for 2 to 3 days; shorter marination still yields good results but with less depth.
- Salting the fish removes moisture, helping the marinade penetrate and enhancing firmness.
- Salmon or other firm fish can substitute black cod, but the dish’s character will differ.
Nutrition Information
Calories
111kcal
(6%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
4246mg
(177%)
Potassium
43mg
(1%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
15IU
(0%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 111
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 4246mg | 177% |
| Potassium | 43mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 15IU | 0% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.