Famous Japanese chef Nobu Matsuhisa shares his recipe for Black Cod with Miso.
Yuzu miso sauce
120g yuzu rind
2 litres saikyo sweet miso (see below)
400ml rice vinegar
Nobu-style Saikyo Sweet Miso
100ml Japanese saké
100ml mirin
300g white miso paste (Yamjirushi Yamagiku)
150g granulated sugar
1 Put the sake and mirin in a pan and heat. Bring to boil and allow the alcohol to evaporate off.
2 Over a medium heat, add the white miso paste, a little at a time. Blend in with wooden spatula.
3 When you have added all the white miso paste and the mixture is smooth, turn the heat to high, and add the sugar in two or three lots. Make sure it does not burn.
4 Stir the mixture until the sugar has completely dissolved. Remove from the heat and leave to cool to room temperature.
