Love your content and for keeping simple. I'm definitely going to make this and add it to our family recipe binder. Yes, we used to store all of our pots & pans in the oven. For our oven, we shifted and moved everything out of it during the pandemic because we were cooking more at home. We certainly cook more and not going back to that habit.
@@enagahashi thanks for watching all the way through! one day i dream to have a place big enough with enough storage so my oven doesn’t have to double up as storage space lol
Omg I love this! Reminds me of the expensive dinner I had and how this fish just melts away when you eat it! I’m going to do this for Valentine’s Day with some bok choy and potatoes
My sister has been to Nobu a few times swears buy this particular dish but I don't see myself paying up to 500 bucks to have a fully satisfying meal like she has. So I'll definitely be making this copycat recipe, thanks again.
I remember I try making this dish for the first time and expectation were high, I’m sorry to say it was a disappointment. The flavor of the fish with the saltiness of the miso I feel like doesn’t go well together. Black cod is a firm meaty fish a slight subtle ammonia fishy aroma that fresh water drum tends or scallop seem to have, i would rather go with a more citrusy or sour contrast of flavor instead miso, it’s not a bad fish but I would not make this recipe again.
My favorite dish at Nobu! Thank you so much for sharing how to make it. For a vegetarian substitution, what would you recommend? I was thinking king oyster mushrooms? 🍄🟫
This looks so good, love miso black cod, if I could buy sablefish like that I'd cook this all the time :)
All the time!
Oishi😋😋😋thank you so much!!!
Excited for you to make it!
You are great. Thank you for the recipe
Thank you for thinking that!!
Love your content and for keeping simple. I'm definitely going to make this and add it to our family recipe binder. Yes, we used to store all of our pots & pans in the oven. For our oven, we shifted and moved everything out of it during the pandemic because we were cooking more at home. We certainly cook more and not going back to that habit.
@@enagahashi thanks for watching all the way through! one day i dream to have a place big enough with enough storage so my oven doesn’t have to double up as storage space lol
Omg I love this! Reminds me of the expensive dinner I had and how this fish just melts away when you eat it! I’m going to do this for Valentine’s Day with some bok choy and potatoes
Your partner is gonna LOVE that!
My sister has been to Nobu a few times swears buy this particular dish but I don't see myself paying up to 500 bucks to have a fully satisfying meal like she has. So I'll definitely be making this copycat recipe, thanks again.
Lmk how it turns out!
Love your recipe. Definitely will try out with sable fish. Thanks🙏🇨🇦
Sweet looking forward to trying this on my next Costco run
@@sky2934 lmk how it turns out!
Oo gonna surprise the wife with this
@@sunshinydays.6487 yessir!!
ty for the recipe. does this work with frozen cod too? I get the frozen packs from costco.
Would a vacuum seal bag work for marinating the fish?
@@JeffBannow for sure, that’ll def help the fish absorb more flavor, and could potentially cut down marinating time
Wawawawait... you found this at Costco? And I've been going to Whole Foods all this time?!?! AW MAN *flips tables*
Any recommendations for a good side dish for this?
I would have it with plain jasmine rice and with some kind of Asian slaw or sesame ginger salad.
The fact that you wash your hands gives me great comfort. Looking forward to having this for the upcoming New Year of the Snake.
@@myrnahuichapan7624 excited for you to try it!
I do use my oven as storage space lol.
Lol it really be like that
Have you ever tried this recipe with red (aka) miso?
I can't have alcohol, what can we substitute for wine?
Purple Kool-aid.
Oh stop it. Maybe non alcoholic as I don't drink either @@Zero_Set
@ Kool-aid. Look it up. It's a kid's drink. What do you mean?
NOBU ACTUALLY DOES MISO MARINADE. WIPES 90% OFF THEN USE A YAKI-MISO GLAZE FOR COOKING...
Do you eat the skin?
@@jam206AR Yes!
This dish isn't new at all; its been a Hawaiian dish forever! He just charging an arm and a leg for it lol
I remember I try making this dish for the first time and expectation were high, I’m sorry to say it was a disappointment. The flavor of the fish with the saltiness of the miso I feel like doesn’t go well together. Black cod is a firm meaty fish a slight subtle ammonia fishy aroma that fresh water drum tends or scallop seem to have, i would rather go with a more citrusy or sour contrast of flavor instead miso, it’s not a bad fish but I would not make this recipe again.
My favorite dish at Nobu! Thank you so much for sharing how to make it. For a vegetarian substitution, what would you recommend? I was thinking king oyster mushrooms? 🍄🟫