Broiled Miso-Marinated Black Cod

  • Serves

    serves 4


Chef Nobu Matsuhisa, of Matsuhisa in Los Angeles and Aspen and Nobu in New York City and London, uses shiromiso for this extremely delicate but intensely flavored dish.


  • 34 cup shiromiso
  • 12 cup sugar
  • 14 cup sake
  • 6 Tbsp. mirin (sweet Japanese cooking wine)
  • 1 lb. boneless sashimi-quality black cod


Step 1

Put shiromiso, sugar, sake, and mirin in top of a double boiler and mix with a wooden spoon until smooth. Cook over simmering water over medium heat until fragrant, about 30 minutes. Remove from heat and set aside to cool.

Step 2

Cut black cod into 8 equal pieces. Pour half of cooled miso marinade into a shallow dish, add cod, then pour remaining marinade on top. Cover with plastic wrap and refrigerate for 2-3 days.

Step 3

Position a rack in center of oven about 8'' under broiler. Preheat broiler. Remove cod from marinade, arrange on a baking sheet, and broil until caramelized, about 10 minutes. Turn cod over and broil until fish flakes easily, about 3 minutes more.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.