Nobu's Miso Glazed Black Cod

For Nobu-style Saikyo Miso

• 3/4 saké
• 3/4 cup (150 ml) mirin
• 2 cups (450 g) white miso paste
• 1 1/4 cups (225 g) granulated sugar

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

2. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

You're supposed to marinade the fish for 2 days however I have usually only given it 1 hour and it's been fine: (1lb Black cod, marinated in the sauce)

Broil until outside is brown;

Bake 10 min at 400.