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Black Cod
  • black cod
  • 3 cup nobu-style saikyo miso
  • 1 stalk hajikami
Nobu-style Saikyo Miso
  • black cod
  • 3 cup nobu-style saikyo miso
  • 1 stalk hajikami
  • 3/4 cup mirin
  • 2 cup white miso paste
  • 1 1/4 cup sugar


Baking Directions:


Pat the 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 the refrigerator for two to three days.


Preheat the oven to 400. 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.


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-style Saikyo Miso1. 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 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 the heat once the sugar is a fully dissolved.

Cool to room temperature.

Hajikami ginger pickled in sweet vinegarRemove any sand and debris and cut the ginger into six-inch lengths.

Briefly plunge the ginger into a pot of boiling water to which rice vinegar has been added (1 tablespoons per 1 quart/liter water).

Drain and sprinkle thoroughly with sea salt.

Let cool to room temperature.

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