Miso Cod Recipe – The Famous Nobu Black Cod Made Easy at Home
Miso Cod Recipe (Nobu-Style)
This miso cod recipe, also known as miso black cod or Nobu miso cod, is one of the most famous Japanese-inspired dishes in the world.
It’s buttery, flaky, and coated in a glossy miso glaze that’s perfectly balanced — salty, sweet, and umami-rich.
The fish literally melts in your mouth, thanks to a simple 2–3 day miso marinade that transforms ordinary cod into something transcendent.
The original version was created by Chef Nobu Matsuhisa, and served at his legendary Nobu restaurants — but today, you’ll master it right in your kitchen.
🧂 Ingredients (Serves 4)
| Ingredient | Amount | Notes |
|---|---|---|
| Black cod (sablefish) fillets | 4 pieces (5–6 oz each) | Skin-on preferred |
| White miso paste | ½ cup | Aka (red) miso is too strong for this recipe |
| Mirin | ¼ cup | Japanese sweet rice wine |
| Sake | ¼ cup | Substitute dry white wine if needed |
| Sugar | 3 tbsp | Balances the umami |
| Soy sauce | 1 tbsp | Optional, for depth |
| Neutral oil | 1 tbsp | For pan-searing |
| Green onions | For garnish | Optional |
| Lemon wedges | To serve | Adds brightness |
💡 Chef’s Tip: Use black cod (sablefish) for the authentic Nobu flavor — it’s rich in omega-3s and incredibly buttery. Regular cod can work too but will be leaner.
🔥 Instructions
Step 1: Make the Miso Marinade
In a small saucepan, combine sake and mirin.
Bring to a gentle boil over medium heat and let the alcohol evaporate (about 1 minute).
Lower the heat and whisk in miso paste and sugar until smooth.
Cook for 2–3 minutes until glossy and slightly thickened.
Remove from heat and cool completely before using.
Step 2: Marinate the Cod
Pat cod fillets dry and place them in a glass dish or ziplock bag.
Slather the cooled miso marinade generously over each piece.
Cover tightly and refrigerate for at least 24 hours — ideally 48 to 72 hours for deep flavor penetration.
💡 Pro Tip: This long marinade doesn’t just add flavor — it cures the fish slightly, giving it that silky, buttery texture Nobu is known for.
Step 3: Cook the Miso Cod
Option 1: Oven-Broil (Authentic Style)
Preheat oven to 400°F (200°C).
Heat a nonstick or cast-iron skillet over medium heat with a touch of oil.
Gently wipe excess marinade off fish (it burns easily).
Sear the fillets skin-side down for 2 minutes, then flip and cook another 2 minutes.
Transfer pan to oven and bake for 7–10 minutes, until fish flakes easily.
Option 2: Grill
Place fish on foil over the grill and cook for 3–4 minutes per side until lightly charred and caramelized.
Step 4: Serve Like Nobu
Plate your miso black cod with:
A small mound of daikon oroshi (grated daikon)
A wedge of lemon or lime
A few slices of pickled ginger
Optionally, a light drizzle of extra glaze
This dish pairs perfectly with steamed jasmine rice or garlic sautéed spinach.
🧠 What Makes Nobu’s Miso Cod So Special?
- The marinade: Miso, sake, mirin, and sugar create the perfect balance of salty-sweet umami.
- The technique: Long marination tenderizes and infuses the fish.
- The cooking: Quick pan sear and oven finish lock in moisture while caramelizing the glaze.
The result? A dish that’s simple yet refined — one that’s been imitated in restaurants all over the world.
🐟 Tips for Perfect Miso Black Cod
| Tip | Why It Matters |
|---|---|
| Use black cod (sablefish) | It’s the buttery, melt-in-your-mouth star of the dish |
| Don’t skip the marination | Deep flavor and silky texture |
| Wipe off excess marinade | Prevents burning during searing |
| Use a hot pan | For that golden, caramelized surface |
| Rest for 1–2 minutes before serving | Lets juices redistribute |
🍱 Variations & Additions
| Version | How to Adapt | Flavor Twist |
|---|---|---|
| Spicy Miso Cod | Add 1 tsp chili paste or sriracha to marinade | Heat + depth |
| Ginger Miso Cod | Add 1 tbsp grated fresh ginger | Zesty brightness |
| Honey Miso Cod | Swap sugar for honey | Floral sweetness |
| Miso Cod Rice Bowl | Serve flaked fish over jasmine rice | Casual & satisfying |
| Miso Cod with Veggies | Add steamed bok choy or mushrooms | Balanced & wholesome |
🍶 Serving Pairings
| Dish | Complements |
|---|---|
| Steamed jasmine or sushi rice 🍚 | Balances the rich glaze |
| Sautéed spinach or bok choy 🥬 | Adds freshness |
| Pickled cucumber or daikon 🥒 | Cuts through the fat |
| Cold sake or crisp white wine 🍷 | Enhances umami tones |
🧊 Storage Tips
- Fridge: Keep leftovers in an airtight container up to 2 days.
- Freezer: Freeze uncooked marinated fish up to 1 month; thaw before cooking.
- Reheat: Gently warm in a low oven (275°F) for 10 minutes — don’t microwave or it’ll dry out.
FAQ
Can I use regular cod instead of black cod?
Yes — regular cod works fine, but it’s leaner and less buttery. Reduce marination to 24 hours to avoid drying out.
What type of miso should I use?
Use white miso (shiro miso) — mild, slightly sweet, and ideal for delicate fish.
Do I have to marinate it for 3 days?
You can, but 24 hours is the minimum. More time equals deeper umami and smoother texture.
Can I make this dairy-free or gluten-free?
Yes — this recipe is naturally dairy-free. Use tamari instead of soy sauce for gluten-free.
What’s the difference between “miso cod” and “Nobu miso cod”?
The term “Nobu miso cod” refers specifically to Chef Nobu’s version — identical ingredients, perfected technique, and longer marination.
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