Growing up we called this Misoyaki Butterfish, and it was something my Mom made on a regular basis. It seems that Nobu Matsuhisa, and a large contingent of popular chefs have made this into quite a popular dish. A few months ago someone requested my recipe, so here it is.
There are a few differences between my Mother's recipe and the Misoyaki I make nowadays. First, the Missus hated the grainy texture; my Mom's recipe called for just mixing several ingredients together. I've seen recipes where a Bain-Marie(double boiler for us...) is used to mix everything. But this didn't solve the problem of the excess alcohol flavor, so I've solved that problem by first boiling the sugar, mirin, and sake, this will ensure a smooth texture since the sugar is dissolved, and all the alcohol is burnt off. There is a another potential problem, miso should never, ever be boiled, this solved by just removing from heat before adding miso. My Mom used grated ginger in Her recipe, I've removed it from mine. But I've noticed that many Misoyaki recipes are much too sweet for my tastes, so I made a few adjustments. I've found that the addition of Aka ("Red" Miso) adds a bit of a salty flavor, and even some "depth" to the dish. One more note to "Nobu" fans out there...if you've had a problem with your miso glaze, it's because he uses a very high quality "Saikyo" Miso, I've found that the regular White Shiro Miso I use is not quite as sweet. In fact, when I did use Saikyo Miso, my recipe ended up tasting waaaaay too sweet! I just use a Mild White Miso, though I prefer the very mild Hawaiian Miso & Soy Company brand, I've found several others at Nijiya that do just fine.
Misoyaki Black Cod
3/4 Cup White Shiro Miso
1-2 Tb Aka Miso
1/2 Cup Sugar
1/4 Cup Sake
1/4 Cup Mirin
1 Tsp Real Soy Sauce - the kind really made from soybeans, not synthetic.
Combine Mirin, Sake, and Sugar in a small pot. Bring to a simmer stirring constantly until sugar is dissolved. Simmer for 2-3 minutes, until all the alcohol burns off. Remove from heat, and add Soy sauce to stop boiling. Slowly add Miso mixing until sauce is creamy. Do Not ever boil miso.....When sauce is cooled marinate black cod completely coating the fish. Marinate for at least 2 days, but 3 days is best. If using a conventional oven, pre-heat at 450 and bake fish for 5-8 minutes. When fish is almost cooked broil for an additional 2-3 minutes until well caramelized.
If you are doing batches over time, divide miso sauce into 2 "batches", brush misoyaki over fish and wrap each in plastic wrap. When broiling or cooking brush on miso glaze as necessary.
The Missus's favorite way of cooking Her fish is to use the toaster oven, she bakes until almost cooked than toasts it.
Why no good photo...well as is the norm, the fish usually doesn't make it to "full-term", and I'll return from work smelling the remnants of Misoyaki on the Missus's breath. At least this time She took a photo as she removed the fish from the toaster oven....not the most artistic photo, but I guess it'll do! Here's the Misoyaki Black Cod eaten 2 days earlier than it should be.....
As you can tell, nothing is written in stone.....have fun with it.
Reid of 'Ono Kine Grindz has a wonderful recipe here. A few years back I shared my recipe with Ed from Yuma, and I think he's become the Yuma Misoyaki Master........
How can you tell if the soy sauce is the real thing? What should it say on the ingredient list? And is Butterfish called Black Cod on the mainland? Can you only find it in asian supermarkets like Ranch 99 ?
Posted by: Annie | Wednesday, 21 March 2007 at 10:40 AM
Hi Annie - If you are calling what we eat as Butterfish in Hawaii, then yes, Black Cod is Butterfish. I usually get mine from Nijiya.
Posted by: Kirk | Wednesday, 21 March 2007 at 07:16 PM
Tried to order this dish at Sammy Sushi b/c I saw pics on one of your earlier SS posts...but Sam said you make it better & that I should order from you!!! ;p Thanks for posting the recipe!
Posted by: Pheth | Friday, 08 June 2007 at 04:57 PM
Hi Pheth - Sam is being modest! The recipe is fairly simple, so I hope you try it out. If you do, let me know how it runs out.
Posted by: Kirk | Saturday, 09 June 2007 at 10:03 AM
I love your recipe as Black Cod is a faourite of ours for over 20 years.
Another marvelous way to prepare Black Cod is smoked! It is great hot with mashed potatoes or taro, or cold as an appetizer with wild rice mini-pancakes etc.
Posted by: mary-anne | Wednesday, 13 August 2008 at 08:49 AM
if it is sweet, why not cut out sugar?
Posted by: nelli | Saturday, 20 November 2010 at 01:55 PM
Hi Nelli - I was pointing out the difference in using different miso, why not go with the tried and true.... I'd never cut the amount of sugar, as then the savory miso flavor just takes over. I'm guessing you never made this before.....
Posted by: Kirk | Saturday, 20 November 2010 at 06:52 PM
I admire your recipe. Wonderful!
Posted by: boston thai food | Monday, 17 January 2011 at 04:23 AM
Hi BTF - THis is pretty easy to make.... you should try it!
Posted by: Kirk | Monday, 17 January 2011 at 09:01 PM
Hi Kirk-
What kind of sake do you use? Should I be looking for any particular undertones in the sake I use?
Posted by: Andrew | Tuesday, 01 January 2013 at 06:14 PM
Hi Andrew - I don't use a "dry" sake, but nothing really expensive. Geikeikan Traditional should work fine...remember, we didn't have a ton of money growing up. This wasn't, at least then haute cuisine. The key step is dissolving the sugar and burning off the alcohol. It's really easy. Please feel free to email me if you have any problems/questions! Happy New Year!
Posted by: Kirk | Tuesday, 01 January 2013 at 06:20 PM
Ooooh,it looks so delicious. And, I just had a great idea. I have some miso in indiuidval packages, made for portable soup. They last for ages and might be great for a batch of this. I love miso but I never use a whole pot.
Posted by: Yasmine | Sunday, 23 June 2013 at 08:02 AM