Nobu’s Miso Black Cod – 40-Minute Recipe
A luxurious Japanese entrée featuring silky black cod glazed in a sweet‑savory miso sauce, finished under a broiler for a caramelized crust. It is served with sautéed oyster mushrooms, crisp baby bok choy, and fluffy sushi rice for an elegant dinner.
Recipe by Ben Maxwell· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 11 oz black cod
- 1 1/2 cup sushi rice
- 6 oyster mushrooms
- 6 baby bok choy
- 1 shallot
- 1 garlic
- 1 ginger
- 2 tbsp neutral cooking oil
- 1 tbsp butter
- radish
- green onion
Miso Glaze
- 3 tbsp miso paste
- 3 tbsp sake
- 3 tbsp mirin
- 2 tbsp white sugar
- 2 tsp rice wine vinegar
Instructions
- 1Combine miso paste, sake, mirin, white sugar, and rice wine vinegar in a small saucepan; heat over low heat, stirring constantly, until the miso and sugar are completely dissolved.
- 2Remove the saucepan from the heat and let the glaze cool to room temperature.
- 3If the black cod still has skin, gently peel it off, leaving the pin bones intact for removal after cooking.
- 4Place the cod portions in a non‑reactive container, pour the cooled miso glaze over them, ensuring each piece is fully coated, then cover tightly with plastic wrap.
- 5Refrigerate the marinated cod for at least 24 hours and up to 48 hours to allow the flavors to penetrate.
- 6Preheat the oven’s broiler to 525 °F (≈ 518°F). While it heats, line a small sheet tray with foil for easy cleanup.
- 7Remove the cod from the refrigerator, discard excess glaze (reserve a small amount for basting), and place the fish on the prepared tray.
- 8Broil the cod, watching closely; when the glaze begins to dry (about 2‑3 minutes), brush a thin layer of the reserved glaze over the surface.
- 9Continue broiling until the exterior caramelizes and the glaze is glossy (another 2‑3 minutes). Check that the internal temperature reaches 130°F (131°F). If desired, use a kitchen torch to add a brief char for a smoky finish.
- 10While the fish finishes, heat neutral oil in a skillet over medium‑high heat; add sliced oyster mushrooms and sauté until golden brown, then set aside.
- 11In the same skillet, add a little more oil if needed and quickly stir‑fry the baby bok choy until just wilted; season lightly with salt.
- 12Plate the sushi rice, arrange the black cod on top, and spoon any remaining glaze over the fish.
- 13Garnish the dish with the sautéed mushrooms, bok choy, and, if using, thinly sliced radish and chopped green onion.
- 14Serve immediately while the glaze is still glossy and the fish is tender.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Cool glaze before marinating
Allow the miso glaze to reach room temperature before pouring it over the cod.
Reserve glaze for basting
Set aside a small amount of the glaze before discarding the excess, then brush it on the fish during broiling.
Watch glaze dry before brushing
When the glaze begins to dry (about 2‑3 minutes), brush the reserved glaze on the cod and continue broiling.
Optional torch finish
Use a kitchen torch briefly after broiling for an extra char if desired.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Nobu’s Miso Black Cod?
- About 40 minutes in total: 30 minutes of prep and 10 minutes of cooking.
- How many servings does this Nobu’s Miso Black Cod recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Nobu’s Miso Black Cod recipe come from?
- It was shared by Ben Maxwell on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.