Years ago, before Nobu really was the brand we all know of as Nobu, there was Nobu Next Door…a tiny restaurant with less frills than Nobu that was..well..next door to the Nobu in NYC. (How many times can YOU use Nobu in a sentence?) There, I had what I considered to be one of the best cooked Japanese meals of my life (I tend to favor sushi over cooked Japanese food). It was a miso-glazed cod that just melted in my mouth.
I would say that the miso-cod I made last night rivaled that experience. And it is so ridiculously easy, it almost makes me feel bad for my former self who spent a lot of money at Nobu Next Door.
So thank you Martha Stewart (not a sentence I thought I would utter in my lifetime) for sharing this ridiculously easy, and ridiculously tasty miso-glazed cod recipe.
FOR THE BAKING SHEET
- 4 skinless cod fillets (6 ounces each)
- 1/4 cup mirin (Japanese sweet rice wine)
- 1/4 cup white miso paste (**ANY MISO WILL DO)
- 1/4 cup sugar (***I USED WAY WAY LESS…PROBABLY ABOUT 1/2 THIS AMOUNT AND RAW SUGAR)
- Olive oil
- In a small saucepan, combine mirin, miso, and sugar. Whisking constantly, cook over medium heat until sugar has dissolved. Remove from heat, and let cool completely.
- Heat broiler, with rack 6 inches from heat. Coat a baking sheet with oil (***I BRUSHED THE FISH WITH OLIVE OIL INSTEAD OF THE BAKING SHEET AND I PUT ALUMINUM FOIL ON THE BAKING SHEET). Place fish on baking sheet, and brush liberally with miso mixture. Broil until fillets are browned on top and opaque in the center, 6 to 8 minutes. If tops brown before fish is cooked through, cover loosely with aluminum foil. Remove from oven; serve immediately.