The Trick to Making Nobu’s Miso-Marinated Black Cod at Home | America’s Test Kitchen
Julia Collin Davison shows Bridget Lancaster how to recreate Nobu’s buttery rich black cod dish at home, starting with a flavorful miso marinade.
Miso Black Cod Recipe:
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Why yes! This recipe segment still ended rather abruptly, but did run longer than most. The final 60 seconds:
Julia: It's so nice to be able to make this at home…
J: …although you definitely should go to Nobu if you have the chance because there, it's fabulous!
Bridget: Why not both?
J: [laughs] Exactly
B: But you could fool everybody. Make them think that the were dining at Nobu.
B: This is gorgeous. It was so easy to make. And I love the little garnish too.
J: Mmm.
B: Spectacular. Five-star.
J: Thank you.
[they double high-five]
J: [laughs] Nice.
B: If you want to make this stellar dish at home, make a marinade with white miso, mirin and sake.
B: Marinate the black cod for at least eight hours and then broil the cod until it's deeply browned.
B: So, by way of Nobu and, of course, Julia's famous restaurant, it's Miso Black Cod.
B: You can get this beautiful recipe and all the recipes from this season along with product reviews and select episodes
B: And those are all on our…
B: [resumes eating] It's falling apart right in front of my eyes.
J: I know!
B: Gorgeous.
Always thought this is a standard Japanese dish. And thought the grilling process is more important than the marinade. We certainly had it here in Hawaii before Nobu introduced it to America.
Thanks for letting us know that Black Cod Miso is sometimes called Black Cod with Miso.
we do this at home with salmon and chicken too
Why does ATK still use one-time-use disposable plastic bags??
Is there any option to this that doesn’t involve sugar? Trying to keep keto here…
Looks so good!!!! Can you use Atlantic Cod for this dish? TIA.
THIS is the recipe I’ve been waiting for. (Lucky in Vancouver Canada to get black cod fresh. The challenge is to find it fresh and not smoked.)
would love to see ATK always demonstrate how the home cook can do what you do without PLASTIC. let's get the kitchen to BP times: Before Plastic … put the fish in a high sided dish, pour in the marinade, mix and turn, cover with a plate … etc … am i reaching for the stars? oh well, we sapiens as a species are, well, you know.
That looks so good. I love Julia, and she didn't disappoint in this video.
Looks delicious
Those servings they made would be over $100 at a restaurant. 😲
The recipe I use says you can marinate up to 72 hours, which we often do.
I'll stick with the Cod I know best.. this isn't it
I always find the fish at my local Sprouts in the frozen prepackaged fish section. It’s very good and fresh too. I do like this dish, but again that Nobu marinated theirs for 3 days, but could use less of the ingredients.
Curious. How does Nobu deal with the bones? We have prepared this dish many times,removing the bones before cooking is next to impossible and is an exercise in futility.Great technuiqe using foil over wire rack,definitely gonna use that one. Pro tip: Use the best quality Miso you can find. Saikya Miso is delicious.
I've used this recipe as well as a significantly simplified shio-koji version. The shio-koji version comes out better every time. Don't get me wrong, this version is great.
3 day marinade. Salmon is my favorite.
Hmm actually it should marinade for 2-3 days, not max 24 hours
whenever I have tried versions of this dish I always think it is way too sweet. I usually cut the sugar by 1/2 or more. Miso and Miran already has sweetness and than your going to add 2/3 of cup of sugar? Seems like way too much.
Yum! My favorite fine dining seafood dish ❤️
Dandelion curls.
You shouldn't just say red miso is stronger, you should let people know it's tasting notes & it's not as sweet as white miso.
You guys did a good job but it's a very sweet dish, even at Nobu it's very sweet.
First