Summary: Miso cod is one of the most successful fusions between Japanese cuisine and Spanish products. The miso, mirin, and sake marinade creates a glaze that caramelizes in the oven, forming a shiny, sweet, and umami crust. This recipe adapts the classic Nobu dish using Spanish desalted cod, which has more character than the original black cod.
Table of Contents
Nobu's Miso Cod
Chef Nobu Matsuhisa popularized "black cod with miso" in his New York restaurant in the 90s. The original dish uses black cod (Anoplopoma fimbria), a Pacific species with high fat content. The adaptation with Spanish desalted cod works exceptionally well: the salting process has concentrated the flavor, and the cod's collagen gives it a succulent texture that perfectly absorbs the miso marinade.
Ingredients for 4 servings
- 4 desalted cod loins (150g each)
- 4 tablespoons white miso (shiro miso)
- 3 tablespoons mirin
- 2 tablespoons sake or dry white wine
- 1 tablespoon sugar
- 1 tablespoon EVOO (Extra Virgin Olive Oil)
- Fresh chives for garnish
The miso marinade: the key
Mix miso + mirin + sake + sugar in a bowl. The correct proportion is 4:3:2:1. Heat gently (without boiling) to dissolve the sugar. Let it cool before applying to the cod. The marinade should completely cover the cod. Marinating time: minimum 24 hours in the refrigerator. The result of a 24h vs 48h marinade is notable.
Step-by-step recipe
- Prepare the marinade and marinate the cod for 24-48 hours in the refrigerator.
- Remove excess marinade with paper (do not wash — the miso forms the crust).
- Preheat the oven to 200°C (390°F) with the grill function.
- Heat an oven-safe pan with EVOO over high heat. Sear the cod for 2 minutes on the miso side.
- Bake for 8-10 minutes until the miso is caramelized and the cod is cooked.
- Serve with Japanese rice, edamame, or cucumber salad with sesame.
Types of miso for this recipe
| Miso Type | Flavor | For Cod |
|---|---|---|
| Shiro (white) | Mild, sweet | ✅ Ideal — doesn't overpower the cod |
| Shinshu (yellow) | Balanced | ✅ Very good |
| Aka (red) | Intense, salty | ⚠️ Can be too dominant |
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Frequently Asked Questions
Where can I buy white miso in Spain?
In Asian stores, supermarkets with an international section (Carrefour, El Corte Inglés), or online. Hikari or Shirakiku white miso are easy-to-find and good quality brands.
Can I substitute sake?
Yes: dry white wine or fino sherry are good substitutes. Sake adds a more umami touch, but the result with white wine is equally good.
Can this be made with fresh cod?
Yes, although desalted cod absorbs the marinade better due to its more porous texture. With fresh cod, you need a minimum of 48 hours of marinating.
