NOBU'S DEN MISO
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
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.
NOBU'S EGGPLANT WITH MISO
A savory-sweet miso sauce (which you'll also find on Nobu's black cod) is spread on fried halved Japanese eggplants, then broiled to golden perfection.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Heat oven to broil. Line a baking sheet with paper towels; set aside. In a large heavy-bottomed saucepan, heat 2 inches of oil to 360 degrees. Working in batches, place eggplants in pan, skin side up, and fry 1 minute. Turn and fry 30 seconds more. Transfer eggplants to baking sheet and let drain.
- Transfer eggplants, skin side down, to an unlined baking sheet. Spread each half with slightly more than 1 tablespoon miso. Broil until miso begins to darken and caramelize, about 30 seconds to a few minutes, depending on the strength of your broiler. Sprinkle with sesame seeds and garnish with pickled ginger and plums.
MISO MUSHROOM SOUP
from fine cooking, this is really quick and simple to make. this can easily be doubled or tripled. if you don't like tofu then omit it- you can add cooked beef, chicken- use your imagination.
Provided by chia2160
Categories Onions
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- combine water and mushrooms in a saucepan, bring to a boil.
- remove from heat, remove mushrooms.
- cut off stems, discard, slice caps thinly.
- return to water, bring back to simmer and cook 15-20 minutes.
- add spinach and tofu, simmer for 1-2 minutes.
- remove from heat.
- in a small bowl combine miso with 2 tbsp of broth and mix well.
- stir into soup.
- sprinkle each serving with sliced scallions and 1/4 tsp of sesame oil.
Nutrition Facts : Calories 65.3, Fat 2.4, SaturatedFat 0.4, Sodium 786.9, Carbohydrate 8.9, Fiber 1.9, Sugar 1.5, Protein 3.1
BLACK COD WITH MISO
Black cod is steeped in sweet miso before being baked in the oven. The sweetness of Nobu-style Saikyo Miso is an excellent match with the plumpness of the fish.
Provided by Nobuyuki Matsuhisa
Categories Wine Fish Appetizer Broil Backyard BBQ Cod Summer Grill/Barbecue
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Make Nobu-style Saikyo Miso:
- 1.Bring the saké and the mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.
- 2. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
- Yield:
- 3 cups (800 g).
- Make cod:
- 1. Pat fillets thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in refrigerator for 2 to 3 days.
- 2 Preheat oven to 400°F (200°C, gas 6). Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
- 3. Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style Saikyo Miso to each plate.
NOBU'S BLACK COD WITH MISO
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
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
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