Nobu's (a)Miso Salmon / (b)Broiled Cod in Miso Sauce

Nobu's Miso Salmon

• 2 lbs salmon fillets, skin on
• 2 cups Den Miso, recipe follows

Cut fish into 8 (4-ounce) pieces. Place fish in 1 layer in a shallow dish. Pour 2 cups den miso over fish, turning to coat thoroughly. Cover with plastic wrap, and marinate in refrigerator for 2 to 3 days, turning once a day.

Heat broiler to high. Remove fish from marinade, and place on a baking sheet, skin side down. Broil until caramelized, 2 to 3 minutes. With a flat spatula, turn fish, and broil 2 to 3 minutes more. Serve immediately.

Yield: 6 to 8 servings.
--Recipe courtesy Nobuyuki Matsihisa

Den Miso:

• 1 1/2 cups white miso
• 3/4 cup sugar
• 3/4 cup sake
• 3/4 cup mirin

Combine miso and sugar in the top of a double boiler. Add sake and mirin, and whisk to combine, using a heavy whisk. Cook over boiling water, stirring frequently until sugar is dissolved and the color begins to darken, 30 to 45 minutes. Remove from heat, and cool.

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Broiled Cod in Miso Sauce
Yield: 4 servings
Ingredients:

• 6 Tablespoons white miso (fermented soybean paste)*
• 1/3 cup sugar
• 1/4 cup mirin (sweet Japanese rice wine)*
• 1/4 cup sake
• 4 6-ounce black cod or sea bass fillets (each about 3/4 inch thick)

Start marinating the fish for this dish at least two hours before you plan to serve it.

Mix first 4 ingredients in shallow baking dish. Add fish and turn to coat. Cover dish tightly and refrigerate 2 to 4 hours.

Preheat broiler.

Remove fish from marinade. Broil until just opaque in center, about 3 minutes per side.

*Available at Japanese markets, specialty foods stores and in the Asian foods section of some supermarkets.