Nobus Den Miso Food

NOBU'S DEN MISO MARINATED FISH

Nobu's Den Miso Marinated Fish image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Number Of Ingredients 2

Ingredients

2 pounds black cod or salmon fillets, skin on
1 cup Den Miso

Steps:

Cut fish into eight 4-ounce pieces. Place fish in one layer in a shallow dish. Pour 2 cups den miso over fish, turning to coat thoroughly. Cover with plastic wrap, and marinate in refrigerator for 2 to 3 days, turning once a day.
Heat broiler to high. Remove fish from marinade, and place on a baking sheet, skin side down. Broil until caramelized, 2 to 3 minutes. With a flat spatula, turn fish, and broil 2 to 3 minutes more. Serve immediately.

NOBU'S BLACK COD WITH MISO

Nobu's Black Cod with Miso image

This is a recipe for cod from Mark Edwards, the chef at Nobu (said to be London's best Japanese restaurant). There is no measurement given for the sake, so a bit of intuition is needed. Hopefully the guesswork will pay off though. This is their signature dish so it must be worth the effort! Apparently you can also substitute salmon for cod.

Provided by Sackville

Categories Japanese

Time P2DT20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 cod fish fillets
150 ml mirin
450 g white miso
225 g granulated sugar
sake
pickled ginger, for garnish

Steps:

Bring the sake and mirin to a boil in a medium saucepan over a high heat.
Boil for 20 seconds to evaporate the alcohol.
Turn the heat down to low and add the miso paste, mixing with a wooden spoon.
When the miso has dissolved turn the heat up to high again and add the sugar, stirring constantly to make sure it doesn't burn.
Once the sugar is dissolved remove from the heat and cool to room temperature.
Meanwhile, pat the fish fillets dry with paper towels.
When the miso mixture has cooled a bit, cover the fish with the mixture and place in a non-reactive dish or bowl.
Cover tightly with plastic wrap and leave to steep for 2-3 days.
On the day of the dinner, preheat the oven to 200C as well as a grill.
Grill the fish until its surface turns brown then bake for 10-15 minutes.
Arrange the fillets on individual plates and garnish with the ginger.

Nutrition Facts : Calories 649.4, Fat 8.3, SaturatedFat 1.6, Cholesterol 99.3, Sodium 4549.5, Carbohydrate 88.3, Fiber 6.1, Sugar 63.7, Protein 54.5

NOBU'S DEN MISO

Nobu's Den Miso image

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Japanese-Inspired Recipes

Time 50m

Yield Makes 2 1/2 cups

Number Of Ingredients 4

Ingredients

1 1/2 cups white miso
3/4 cup sugar
3/4 cup sake
3/4 cup mirin

Steps:

Combine miso and sugar in a medium heavy-bottomed saucepan. Add sake and mirin, whisking to combine. Bring to a simmer over low heat and cook, stirring frequently, until sugar is dissolved and color begins to darken, 30 to 45 minutes. Remove from heat.

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Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days.
To cook the fish: Preheat oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off. Film the pan with a little oil, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.

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