Black Cod with Nobu Miso Part I

Since I took up cooking, I have a new found feeling of direction. It makes me feel like everything I cook is a small step in a very long hike to the top of the cooking world.

Basically, I feel like I found a purpose.

And when you couple my new found purpose with a couple of drinks, I get real preachy.

If you don’t like your job, do not under any circumstances drink with me.

I will literally lecture you about how you can find something you love to do and make it a career.

Like I’ve made cooking my career or something??

Sorry to all I have lectured. I will try to get off my very high horse and try to find a more suitable stead.

A miniature pony perhaps?

Since I started cooking, there was nothing that I wouldn’t attempt. If you gave me a challenge there was no way I wouldn’t try and tackle it.

Until someone gave me the Nobu Cookbook.

That shizzz is scary.

I don’t even know what half the ingredients in there are and it’s all about the really fancy sauces (my biggest fear behind desserts).

The book was given to me almost a year ago and until this Tuesday I hadn’t even fathomed making something from it.

But, when I went to the grocery store the other day and found black cod (Nobu’s most popular dish), I knew it was time to hit the book. And hit it hard.

And as usual, all the hype was for nothing.

Other than the challenge of sitting still at the stove for 30 minutes, this was a piece of cake.

You will need…

¾ cup sake

¾ cup mirin

2 cups white miso paste

1 ¼ cup granulated sugar

Start by bringing the sake and mirin to a boil in a medium saucepan over high heat.

Boil for 20 seconds to evaporate the alcohol.

Turn the heat down to low and add the miso paste. Mix it continuously with a wooden spoon until the miso has dissolved completely.

When it has completely dissolved, turn the heat up to high again and add the sugar.

Stir constantly with the wooden spoon to make sure that the bottom of the pan doesn’t burn.

When the sugar has completely dissolved, remove the mixture from the heat and let it cool to room temperature.

Cover your protein of choice (will work for most proteins and veggies).

Don’t be sccuuuuurrrrrrrrrrddddddddd.

Love and Beer Floats

Angela