Miso-Glazed Cod — Nobu-Inspired
Sweet white miso-marinated black cod, broiled until caramelised — the dish that made Japanese-Peruvian fusion world-famous.
⭐Inspired by Nobu Matsuhisa · 🇯🇵 JapanAbout This Recipe
This dish is inspired by one of the most iconic preparations in modern Japanese restaurant cuisine: the miso-marinated cod that Chef Nobu Matsuhisa popularised globally through his Nobu and Matsuhisa restaurants. The technique is pure Edomae sushi tradition — saikyo-yaki, where fish is marinated in sweet white miso for several days, then grilled until the surface caramelises into a glossy, almost candy-like crust. Black cod (sablefish) is the traditional fish, but Atlantic cod or Chilean sea bass work beautifully. This is our original interpretation of the saikyo-yaki tradition Nobu helped make globally famous, written for the home cook.
Ingredients
Serves 4
- 4black cod fillets(or Atlantic cod / sea bass, about 180g each, skin on)
- 200 gwhite (shiro) miso paste
- 120 mlmirin
- 60 mlsake
- 80 gcaster sugar
- 1lime(for serving)
- 2 tbsppickled ginger (gari)(for serving)
- 1 tbsptoasted sesame seeds
- 200 gsteamed sushi rice(to serve, optional)
Instructions
- 1
Make the saikyo miso marinade
In a saucepan, combine the mirin and sake and bring to a simmer. Boil for 30 seconds to burn off the alcohol. Add the sugar and stir until dissolved. Off the heat, whisk in the white miso until completely smooth. Cool to room temperature.
Burning off the alcohol stops the marinade tasting harsh.
- 2
Marinate the fish
Pat the cod completely dry with paper towels. Place in a glass dish and pour the cooled miso marinade over the top, ensuring each fillet is fully coated. Cover and refrigerate for at least 24 hours — ideally 48–72 hours for the deepest flavour.
- 3
Wipe and prepare
Lift the fillets from the marinade and gently wipe off the excess miso with a paper towel — leave a thin coating, but don't leave thick clumps which will burn. Discard the used marinade.
- 4
Broil to caramelise
Preheat the broiler (grill) to high. Line a tray with foil and brush lightly with oil. Place the fillets skin-side down. Broil 6 inches from the heat for 8–10 minutes until the top is deeply caramelised — almost black in spots — and the fish flakes easily with a fork.
- 5
Plate and serve
Transfer each fillet to a warm plate. Serve with steamed sushi rice, a small mound of pickled ginger, a wedge of lime and a sprinkle of toasted sesame seeds.
Pro Tips
- →
The longer the marinade, the better the flavour — 72 hours is ideal.
- →
If the top caramelises before the fish is cooked, lower the rack and continue.
- →
Use Saikyo (sweet white) miso, not red — red miso will make the dish too salty.
Variations
- •
Yuzu Variation: add 1 tablespoon yuzu juice to the marinade for a citrus-forward version.
- •
Salmon Saikyo-Yaki: substitute salmon fillets for cod — equally delicious and slightly cheaper.
Storage
Marinated raw fish keeps in the marinade for up to 4 days refrigerated. Cooked fish: best eaten immediately.
History & Origin
Saikyo-yaki — fish marinated in white Saikyo miso then grilled — is a traditional Kyoto preparation dating to the Edo period, originally used to preserve fish before refrigeration. Nobu Matsuhisa took this technique global from his Beverly Hills and New York restaurants in the 1990s, and 'black cod miso' is now a defining dish of modern Japanese restaurants worldwide.
Frequently Asked Questions
What is Saikyo miso?
Saikyo miso is a sweet, light-coloured white miso from Kyoto. It's much sweeter and milder than red (aka) miso and is essential for this dish — substituting other misos will make the result too salty.
Where can I buy black cod?
Black cod (sablefish) is found at quality fishmongers and Japanese markets. Atlantic cod, Chilean sea bass and salmon are excellent substitutes.
Why does Nobu's miso cod use sweet white miso, not red?
Saikyo (sweet white) miso, fermented for only weeks rather than years, has a delicate sweetness essential to this preparation. Red (aka) miso is far saltier and more aggressive — it would overwhelm the fish and burn during broiling.
How long should I marinate?
48 hours is the sweet spot. 24 hours produces a milder version; 72 hours pushes the flavour into intensely concentrated territory. Less than 12 hours doesn't penetrate fully.
What sake pairs best?
A junmai daiginjo from a traditional brewery — clean, slightly fruity, served chilled. Avoid hot sake here; it clashes with the miso's caramelised sweetness.
Nutrition Facts
Per serving (240g) · 4 servings total
Time Summary
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