Tastes like the cod served at Nobu - my husband claims even better! Make sure you make the sauce and allow time to cool it completely, then soak the fish overnight for best results.
In a double-boiler combine sake and mirin. Boil for 5 minutes. Add miso and sugar, reduce heat to low. Whisk occasionally for 30-45 minutes until caramel color. Remove from heat and cool completely.
Soak cod in 2 cups cooled miso sauce overnight in refrigerator.
Remove from sauce, and place skin down on a foil-covered baking sheet. Broil until fish is cooked through (careful not to burn the glaze).
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Serving Size: 1 Serving (527g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 940 | ||
Calories from Fat: 69 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 83.9mg | 26 % | |
Sodium 4007.2mg | 138 % | |
Potassium 1153.9mg | 30 % | |
Total Carbohydrate 144g | 42 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 138.4g | ||
Protein 53.1g | 76 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 940
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