Black Cod with Miso (Nobu-Style): A Simple Yet Elegant Dinner to Make at Home
Some dishes feel like something only a fine-dining restaurant could pull off — until you try them at home. Black Cod with Miso, made famous by Chef Nobu Matsuhisa, is one of those rare recipes: elegant, flavorful, and shockingly simple.
Today, I’ll show you how to recreate this iconic Japanese-Peruvian fusion dish at home with minimal fuss. Paired with garlicky grilled bok choy, it makes for a nourishing, light dinner that feels like a little luxury.
What Is Black Cod with Miso?
Popularized at the globally renowned Nobu restaurant, this dish features buttery black cod marinated in a sweet-savory miso glaze. The result is a perfectly caramelized fillet with melt-in-your-mouth texture and rich umami flavor.
Despite its restaurant roots, the technique is simple — the secret is letting the fish soak up that miso marinade.
Ingredients
For the fish:
- 2 black cod fillets (or substitute with fresh cod or butterfish)
- 3 tablespoons white miso paste
- 3 tablespoons sake
- 3 tablespoons mirin
- 2 tablespoons sugar
For the side:
- 2 bok choy, halved lengthwise
- 1 garlic clove, thinly sliced
- Olive oil, salt, and pepper to taste
- Thinly sliced scallions for garnish (optional)
- Steamed Japanese rice (optional)
Instructions
1. Make the miso marinade
– In a small saucepan, combine miso, sake, mirin, and sugar.
– Heat over low heat, stirring until the sugar dissolves. Let it cool completely.
2. Marinate the fish
Coat the cod fillets with the cooled marinade and place in a covered container.
Refrigerate for at least 12 hours, or ideally up to 48 hours for deeper flavor.
3. Cook the fish
– Wipe off excess marinade (to prevent burning).
– Grill, broil, bake, or air fry the fillets for 10–12 minutes, until golden and slightly caramelized.
– Watch closely — the sugar can brown quickly!
4. Prepare the bok choy
– Heat a skillet with olive oil. Add the garlic and cook until fragrant.
– Place bok choy cut side down and sear until browned and tender.
– Season with salt and pepper.
5. Assemble the plate
– Serve the black cod alongside the grilled bok choy.
– Add steamed rice if you want a heartier meal.
– Garnish with scallions for a fresh finish.
Lari’s Tip
Skip the rice and keep just the bok choy for a light, low-carb dinner that still feels indulgent — ideal for weeknights when you want something clean and comforting.
Conclusion
This Black Cod with Miso is the perfect recipe to keep in your back pocket — easy enough for a weeknight, yet impressive enough for guests. With just a little planning, you can bring fine-dining flair into your everyday meals.
Give it a try and let it elevate your next cozy night in.
