Have you been to NOBU? It's one of my favorite restaurants but we don't have one in Chicago....yet!
Nobu's black miso cod is to.die.for., so here is my take on the famous Japanese dish, it is not hard to make. It's delicate and delicious.
2 4-6 ounce cod fillets
1/8 cup mirin
1/8 cup shiro miso paste (organic EDEN shiro miso is the best)
1/8 cup of sugar ( MADHAVA Agave nectar is a girl's sugar substitute)
Scallions, cut diagonally as garnish
In a saucepan combine mirin, miso and sugar (agave nectar). Cook over medium heat until it simmers and sugar melts and dissolves. Set aside and cool. If you are on a time crunch,stir the mixture well. Marinate cod in the miso mixture for about 40 minutes.
Preheat oven to 450 degrees.
Place cod on a baking sheet or dish, brush the cod with the miso mixture. Bake, about 8 minutes or until the cod is flaky and browned. Remove and serve. A great side to this dish is bok choy or shitake mashed potatoes.