Nobu's Iconic Black Cod with Miso: A Culinary Masterpiece- Recipe
Nobu's famous Black Cod with Miso has become a legendary dish in the world of contemporary Japanese cuisine. Created by renowned chef Nobuyuki Matsuhisa, this dish perfectly captures the essence of umami, blending the delicate flavors of black cod with the richness of sweet and savory miso. In this article, we delve into the origins of this culinary masterpiece and provide you with the exclusive recipe to recreate it at home.
Chef Nobuyuki Matsuhisa: Born in Saitama, Japan, in 1949, Chef Nobu has left an indelible mark on the culinary world with his innovative take on traditional Japanese dishes. After training in sushi restaurants in Tokyo, he ventured to Peru and later settled in Los Angeles. In 1987, Chef Nobu opened his first restaurant, Matsuhisa, which laid the foundation for the globally acclaimed Nobu restaurants. His unique fusion of traditional Japanese flavors with South American influences has earned him a reputation as a culinary trailblazer.
The Birth of Black Cod with Miso: Nobu's Black Cod with Miso was first introduced to the world at his eponymous restaurant in Beverly Hills. The dish quickly gained popularity for its exquisite combination of flavors and melt-in-your-mouth texture. The secret behind its success lies in the marinade, a delicate blend of sake, mirin, miso, and sugar, which imparts a sweet and savory glaze to the cod.
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Recipe for Nobu's Black Cod with Miso:
Ingredients for Saikyo Sweet Miso:
4 black cod fillets (about 6 ounces each)
3 1/2 oz of Japanese sake
10 1/2 oz white miso paste (Yamajirushi Yamagiku)
3 1/2 oz mirin
5 1/4 oz granulated sugar
Instructions:
In a saucepan combine mirin, sake, and sugar and let alcohol burn off.
Heat the mixture over medium heat, stirring constantly and add miso.
After mixture is smooth, turn up the heat and add sugar until mixture is dissolved and let the marinade cool to room temperature.
Pat the black cod fillets dry with paper towels.
Place the cod fillets in a shallow dish and cover them with the miso marinade.
Ensure the fillets are fully coated and refrigerate for at least 24-48 hours to allow the flavors to penetrate the fish (48 hours is recommended by Nobu for optimal taste).
Preheat the oven to 400°F (200°C).
Remove the marinated cod from the refrigerator, scrape marinade off and let it come to room temperature.
Place the fillets on a baking sheet lined with parchment paper.
Bake for about 10 minutes or until the cod is flaky and caramelized on the edges.
Serve the Black Cod with Miso hot, garnished with some dots of Yuzu Miso Sauce.
YUZU MISO SAUCE
4 1/4 oz Yuzu rind (grind in food processor and strain juice)
2 quarts Saikyo Sweet Miso
13 1/2 oz rice vinegar
Nobu's Black Cod with Miso is a testament to Chef Nobu's culinary expertise, blending traditional Japanese flavors with a modern twist. Now, armed with the exclusive recipe, you can bring a taste of Nobu's iconic dish to your own kitchen and savor the brilliance of this culinary masterpiece.
