Black Cod with Miso

Spread the Nobu-style Saikyo Miso in a tray for marinating. Score the skin of the cod and put it in the miso to marinate in the refrigerator for 2-3 days.

When you want to cook it, preheat the oven to 400F. Scrape the miso used to marinate the cod out of the trays. Flatten out the daikon skin and place in the metal tray over the fish. Put in the pre-heated oven for 10 minutes.

Remove from oven and place on a toban (hot plate) so that the cod continues to cook. When browned and fragrant, transfer to plates.

Add the pickled ginger, then dot the plate with the Yuzu Miso sauce, varying the size of the dots.

Put the sake and mirin in a pan and heat. Bring to a boil and allow the alcohol to evaporate off.

Over medium heat, add the white miso paste, a little at a time. Blend in with a wooden spatula.

When you have added all the white miso paste and the mixture is smooth, turn the heat up to high, add the sugar in two or three lots. Make sure it does not burn.

Stir the mixture until the sugar has completely dissolved. Remove from the heat and leave to cool to room temperature.

Grind the yuzu rind to a pulp in a food processors and strain off the juice. Add this, a little at a time, to the Saikyo Sweet Miso and blend well. Adjust the consistency with rice vinegar so that the sauce is just thick enough to coat the back of a spoon.