Nobus Miso Black Cod (Gindara Misozuke)

Posted by on March 31, 2010 in Blog, Family Favorites, Fish & Seafood, Japanese Cuisine Favorites, Slider | 11 comments

Gindara Misozuke, a family favorite.
Photo Credit: Hideki Ueha

Nobu’s miso marinated black cod, or gindara misozuke as it is known in Japanese, is so delicious! This recipe won’t disappoint and will prove to be versatile for use on other types of fish such as grilled salmon.

The first time I ever tasted this miso black cod was when the daughter of my Mom’s friend shared some of the fish that she marinated and baked for us. The fish wasn’t just glazed with the miso marinade, limiting the miso flavor to the exterior of the fish. Instead, the cod fillet completely absorbed the flavor of the miso marinade so that every tasteful bite was bursting with savory – sweetness.

Photo Credit: Hideki Ueha

 

The miso marinade is surprisingly easy, and I usually double or triple the recipe, almost using an entire package of shiro miso. I make a big batch and freeze two separate bags for two additional meals.  This way, it’s super easy to simply buy the fish, take the glaze out of the freezer and spread it over the fish to marinate.  Because of the consistency of the miso, it never hardens when you freeze it – so convenient!

I typically buy gindara fillets on sale at Marukai (a local Japanese market favorite), but recently, I’ve found that the local Korean market and also the local Chinese market often have good prices on black cod. I should mention, however, that buying fish, for me anyway, is relatively new in that I never liked cooking fish at home.  The reason for this is because I never much appreciated the scent of cooking fish wafting throughout the house. In the past, I dealt with this by ordering take-out grilled fish at our favorite local Japanese restaurant, but these days, in order to save money I buy and cook my own fish at home. What’s great about cooking miso black cod or gindara misozuke at home is that the kitchen is filled with the savory – sweet aroma of the miso marinade and it literally makes my mouth water. :)

Photo Credit: Hideki Ueha

The first time I tried this recipe I bought a pack of three gindara fillets (each weighing approximately 4 to 5 ounces) and started marinating them on Monday morning.  On Wednesday night I baked them, essentially marinating the fish for three (3) days.

Please note that Nobu’s original recipe calls for 4 fillets that are 8 ounces each, so you will find that there is plenty of miso glaze left over using the recipe below.

Nobu’s Miso Black Cod | Ginadara Misozuke

marinade good for 6 – 8 pieces of fish

for Nobu miso marinade:

  • 3/4 cup mirin (sweet sake)
  • 2 cups shiro miso (white miso paste)
  • 1 1/4 cups granulated sugar
  • Splash of sake

for cod:

  • 3 gindara (black cod) fillets, 5-8 ounces each
  • 2 1/2 cups Nobu miso marinade

1. Bring the saké and the mirin to a boil in a saucepan on high. Boil for 20 seconds to evaporate the alcohol.

2. Turn the heat down to low and add the miso paste. When the miso has dissolved completely, turn the heat up to high again and add the sugar.  Stir constantly to ensure that the bottom of the pan doesn’t burn, and the sugar is completely dissolved.

3. Remove from heat and cool to room temperature.

4. Pat gindara fillets dry using a paper towel.  Slather fish with the miso marinade.  I lay it on thick.  Place some of the miso marinade on the bottom of a deep glass dish and lay the fillets on top of it.

5. Let fish marinade for 2 to 3 days.

6. Preheat oven to 400.  Wipe excess miso marinade off of the fillets, but do not wash off.

7. Put foil on cooking sheet and place grill rack on top.  Spray rack with Pam.  Place fish on grill and broil on low for 3 to 5 minutes until brown.  Then bake in oven at 400 for 10 minutes and serve.

Recipe was shared by our family friend; a similar recipe available here.

Photo Credit: Hideki Ueha

The fish is moist, and every bite is rich in flavor and so delectable – - – every time I make this! You just can’t go wrong with this recipe.

I gave my mom a fillet of cooked fish the last time I made this and she gave me such praises!  I asked her if she wanted the recipe and she said in Japanese, “no, I’d rather you make it for me and bring it to LA.”

Ok Mom, I have one perfectly grilled fillet and it has your name written all over it.  :)

Photo Credit: Hideki Ueha

If I haven’t encouraged you to do so in a previous post, please don’t hesitate to leave a comment for me. I enjoy hearing from people who stop by my blog and would enjoy reading / replying to your comments. :)

Cheers,

Judy | Bebe Mama

 

4.5 from 2 reviews

Nobus Miso Black Cod (Gindara Misozuke)
Author: 
Recipe type: Main
 
Ingredients
  • FOR MARINADE:
  • ¾ cup mirin (sweet sake)
  • 2 cups shiro miso (white miso paste)
  • 1¼ cups granulated sugar
  • Splash of sake
  • FOR GINDARA (COD):
  • 3 gindara (black cod) fillets, 5-8 ounces each
  • 2½ cups Nobu miso marinade
Instructions
  1. Bring the saké and the mirin to a boil in a saucepan on high. Boil for 20 seconds to evaporate the alcohol.
  2. Turn the heat down to low and add the miso paste. When the miso has dissolved completely, turn the heat up to high again and add the sugar. Stir constantly to ensure that the bottom of the pan doesn’t burn, and the sugar is completely dissolved.
  3. Remove from heat and cool to room temperature.
  4. Pat gindara (black cod) fillets dry using a paper towel.  Slather fish with the miso marinade. Don’t hesitate to lay the marinade on thick.  Place some of the miso marinade on the bottom of a deep glass dish and lay the fillets on top of it.
  5. Let fish marinade for 2 to 3 days in the fridge.
  6. Preheat oven to 400.  Wipe excess miso marinade off of the fillets, but do not wash off.
  7. Put foil on cooking sheet and place grill rack on top.  Spray rack with cooking spray.  Place fish on grill and broil on low for 3 to 5 minutes until brown.  Then bake in oven at 400 for 10 minutes and serve.
Notes
Recipe compliments of Nobu Matsuhisa.

11 Comments

  1. avatar

    I love this miso black cod.
    I think we have the same dish in Taiwan’s Japanese restaurant.
    Thank you for sharing this recipe.
    I will try it at home.

    • avatar

      You’re welcome! Thanks for visiting my blog and let me know how it turns out.

  2. avatar

    this is my absolute favourite fish dish! the best I have ever eaten in a restaurant. I loved every bite of it but dont know if i would be actually able to recreate it! i will give it a try- thx for sharing!

  3. avatar

    Can I use salmon instead of the black cod?

    • avatar

      Yes, you definitely can. I’ve used the miso marinade on salmon and it was very good.

  4. avatar

    I was delighted by reading your receipe as last week I went to Nobu’s restaurant in Milan and had black code for dinner…it was delicious!
    Thank you!

    • avatar

      Thank you so much for stopping by and kindly leaving a comment! Oh you’re so lucky to have dined at Nobu’s! I haven’t been to his restaurant in years. I hope you’ll enjoy this marinade!

  5. avatar

    Hi!

    If I leave to marinade the fish for days do I leave it on the fridge or inside the freezer? will the fish go off if you wait for days?

    • avatar

      Hello, definitely marinate the fish in the refrigerator, up to 3 days.

  6. avatar

    Hi, Does it matter what kind of sake you use? I can’t wait to try this recipe! THanks!

    • avatar

      Hello, I only use cooking sake, which is less expensive than some of the drinking sake on the market, but I believe any type of sake will work great for this recipe. Thanks for stopping by!

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