Nobu’s Miso Black Cod

Combine miso paste, sake, mirin, white sugar, and rice wine vinegar in a small saucepan; heat over low heat, stirring constantly, until the miso and sugar are completely dissolved.

Remove the saucepan from the heat and let the glaze cool to room temperature.

If the black cod still has skin, gently peel it off, leaving the pin bones intact for removal after cooking.

Place the cod portions in a non‑reactive container, pour the cooled miso glaze over them, ensuring each piece is fully coated, then cover tightly with plastic wrap.

Refrigerate the marinated cod for at least 24 hours and up to 48 hours to allow the flavors to penetrate.

Preheat the oven’s broiler to 525°F (≈ 525°F). While it heats, line a small sheet tray with foil for easy cleanup.

Remove the cod from the refrigerator, discard excess glaze (reserve a small amount for basting), and place the fish on the prepared tray.

Broil the cod, watching closely; when the glaze begins to dry (about 2‑3 minutes), brush a thin layer of the reserved glaze over the surface.

Continue broiling until the exterior caramelizes and the glaze is glossy (another 2‑3 minutes). Check that the internal temperature reaches 130°F (131°F). If desired, use a kitchen torch to add a brief char for a smoky finish.

While the fish finishes, heat neutral oil in a skillet over medium‑high heat; add sliced oyster mushrooms and sauté until golden brown, then set aside.

In the same skillet, add a little more oil if needed and quickly stir‑fry the baby bok choy until just wilted; season lightly with salt.

Plate the sushi rice, arrange the black cod on top, and spoon any remaining glaze over the fish.

Garnish the dish with the sautéed mushrooms, bok choy, and, if using, thinly sliced radish and chopped green onion.

Serve immediately while the glaze is still glossy and the fish is tender.