Wolfgang Puck - Nobu's Black Cod with Miso

Wolfgang Puck - Nobu's Miso

Nobu-Style Miso:
3/4 cup mirin
1/2 cup sake
2 cups white miso paste
1 cup sugar

In a medium saucepan over medium heat, combine the mirin and sake and boil for 20 seconds to evaporate the alcohol. Add the miso paste and stir with a wooden spoon until it dissolves completely.

Add the sugar, raise the heat to high, and stir continuously until it has dissolved completely. Remove the pan from the heat and leave at room temperature until the mixture has cooled completely.

[Nobu uses this to make "black cod" - marinating the fish for 2 to 3 days, then lightly wiping off excess and grilling or broiling until brown, finishing in oven. I imagine this would be good done to tofu or maybe tempeh or seitan.]

The hajikami garnish he calls for is a pickled ginger shoot, which you can find in Japanese markets; regular sliced pickled ginger may be substituted. You'll find the sake, mirin, and white miso not only in Japanese markets but also in most well-stocked supermarkets.