Japanese
Japanese
Free recipe
Miso Glazed Cod
Black cod marinated in sweet white miso, sake, and mirin, then broiled to a caramelized lacquer. Inspired by the famous Nobu preparation.
in the kitchen -- behind-the-scenes shots from our test cook
Method
- Whisk the miso, sake, mirin, and sugar over low heat until smooth and the sugar dissolves.
- Coat the cod fillets in the cooled miso marinade and refrigerate for at least 2 days.
- Wipe off excess marinade and broil the fillets for 8 minutes until deeply caramelized.
- Plate over rice, drizzle with rice vinegar, and garnish with scallions and pickled ginger.
Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
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