Miso Cod, Charred Shishito & Poached Kabocha Squash
Автор: Vendador
Загружено: 2025-11-25
Просмотров: 2371
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The infamous Miso Cod.
Popularized by Nobu Matsuhisa, this specific way of cooking the fish gives it an incredible richness and sweetness.
For my recipe, I used Saiko Miso and Shiro Miso with a touch of Dashi and Mirin to thin it out. The natural ferments and sugars in the Miso help to cure and tenderize the fish so it gets a deep umami seasoning and a beautiful color from the sugars caramelizing.
Cooking it on cedar really gives it that extra woodsy and smoke element as well.
We served it with charred Shishito and Poached Kabocha Squash.
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