Summary: Miso cod is one of the most successful fusions between Japanese cuisine and Spanish produce. The miso, mirin, and sake marinade creates a glaze that caramelizes in the oven, resulting in 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.
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 extraordinarily well: the salting process has concentrated the flavor, and the cod's collagen gives a melt-in-your-mouth texture that perfectly absorbs the miso marinade.
Ingredients for 4 people
- 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
- Fresh chives for garnish
The miso marinade: the key
Mix miso + mirin + sake + sugar in a bowl. The correct ratio is 4:3:2:1. Heat slightly (without boiling) to dissolve the sugar. Let cool before applying to the cod. The marinade should completely cover the cod. Marinating time: minimum 24 hours in the refrigerator. The result of 24h vs 48h marinating 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 is the crust).
- Preheat the oven to 200°C with the grill function.
- Heat an oven-safe skillet with EVOO over high heat. Sear the cod for 2 min on the miso side.
- Bake for 8-10 min 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 |
Bacalalo — Premium desalted cod
Cod loins with the perfect salt level. The ideal product for miso cod: perfect marinating in 24h.
View products →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 just as good.
Can it 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 48h marinating.
