Dinner - Nobu the Cookbook

Recipe: Black Cod with Miso (Miso-marinated Black Cod)
Adapted from Nobu: The Cookbook

Ingredients:

2-3 black cod fillets (about 1 lb)

For the marinate:

1/4 cup sake
1/4 cup mirin
4 tablespoons of white miso paste
3 tablespoons of sugar




Method:


Mix the marinate ingredients thoroughly in a plastic container (with lid) and set aside. Save some for plating purposes.
Pat the fish fillets dry with paper towels and put them into the plastic container with the marinate. Cover the lid and leave to steep in the refrigerator overnight or for 24 hours.
Preheat oven to 400 degree F.
Preheat an indoor grill at the same time.
Lightly wipe off (with fingers) any excess miso marinate clinging to the fish fillets but don't rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown.
Transfer the fish fillets to the oven and bake for 10-15 minutes.
Add a few extra drops of the marinate on the plate and serve hot.
Cook's notes:
You can substitute black cod for see bass or salmon or any kinds of flaky fish fillets.
There are many different kinds of miso (red, brown, white, and more). Make sure you get white miso.




Recipe: Baked Scallops with Creamy Spicy Sauce
Adapted from Nobu: The Cookbook
Make 4 servings

Ingredients:

6 sea scallops
1 pack of enoki mushrooms
6 tablespoons of creamy spicy sauce

Creamy Spicy Sauce

6 tablespoons of mayonnaise
1/2 teaspoon of lime juice
1/2 teaspoon of sugar
1 teaspoon of chili garlic sauce (passed through sieve)

Mix the ingredients in the creamy spicy sauce and blend well.


Method:

Preheat the oven to 475 degree Fahrenheit.
Clean the scallops and cut each scallops into 4 pieces of equal size (slice horizontally).
Chop off the roots of the enoki mushrooms and divide them into 4 equal portions.
Spread the mushrooms on a plate and layer the scallop pieces over the mushrooms and bake for 3 to 4 minutes.
Remove the scallops from the oven and top with creamy spicy sauce.
Put the scallops back into the oven and baked until the surface turns golden brown.
Sprinkle some paprika powder on top of each serving and serve hot.



Recipe: Spinach and Tofu Salad with Sesame Miso Dressing

Ingredients:

1 pack organic baby spinach (I got mine at Costco)
1 pinch sesame seeds (for garnishing)
1/2 block tofu (cut into small cubes)

Low Fat Japanese Sesame Miso Dressing:

1 tablespoon white miso
1 tablespoon ponzu sauce
1/2 tablespoon sugar
1 tablespoon sesame seeds (ground with mortar and pestle)
1/4 cup water


Method:

Mix the sesame miso dressing ingredients until well blended. (You can heat up the dressing in a small sauce pan and chill in the fridge for 30 minutes before use.)

Wash the baby spinach and drain excess water. In a salad bowl, toss the baby spinach with tofu and sesame miso dressing. Dish out and serve cold.

Nobu
105 Hudson St., Manhattan

Source: Nobu - The Cookbook