How do you store Nobu-style miso cod with roasted bimi, shiitake, and dashi broth?

Leftover cod is also nice cold in a salad. Store in the refrigerator, max. 2 days. Bimi and shiitake can be stored for 2 days and reheated with a splash of water. The miso marinade stays good for up to 5 days in an airtight container in the refrigerator.

Why is white miso paste (Shiro Miso) best for this recipe?

White miso is milder, softer, and slightly sweet in flavor compared to darker miso varieties. This gives the cod that distinctive Umami taste without overpowering the delicate flavor of the fish.

Does this miso marinade also work with other ingredients?

Indeed! This marinade is an absolute winner on salmon fillet, but works just as well with firm tofu or even chicken thigh.

Miso Cod Nobu Style with Broccolini & Shiitake

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45min (excluding marinating)

•

Medium

Nobu's miso cod is iconic, but usually that fish needs to marinate for days – ain't nobody got time for that. That's why I've made a version that you can eat tomorrow without sacrificing flavor. You need a few specific ingredients, but you won't regret it. Serve it with roasted bimi and mushrooms in a subtle dashi broth. And yes – we press the sync button so that everything is ready at the same time. Minimal stress, maximum enjoyment. Fully made in the Philips Dual Basket air fryer with steam function!

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Nobu's miso cod is iconic, but usually that fish needs to marinate for days – ain't nobody got time for that. That's why I've made a version that you can eat tomorrow without sacrifici ...

Ingredients

What do you need?

Quantity: 4P

For the cod:
4 cod fillets of 200 g each
4 tbsp white miso paste
2 tbsp mirin
2 tbsp sake
2 tbsp caster sugar
1 tsp black pepper from the mill

For the dashi broth:
1 sachet dashi powder
80 ml water

For the roasted bimi and shiitake:
600 g bimi
400 g shiitake (sliced)
2 tsp sesame oil
2 tbsp soy sauce
1 tbsp honey

Finishing touches
1 tsp rice vinegar
1 tsp black pepper from the mill
Sesame seeds (optional)

4 cod fillets of 200 g each
4 tbsp white miso paste
2 tbsp mirin
2 tbsp sake
2 tbsp caster sugar
1 tsp black pepper from the mill

1 sachet dashi powder
80 ml water

600 g bimi
400 g shiitake (sliced)
2 tsp sesame oil
2 tbsp soy sauce
1 tbsp honey

1 tsp rice vinegar
1 tsp black pepper from the mill
Sesame seeds (optional)

Preparation method

How do you make this?

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Preparation (at least 4 hours in advance or the night before)

Mix the miso, mirin, sake, sugar, and pepper to a smooth marinade.
Pat the cod dry and place in a dish. Rub the fillets generously with the marinade.
Cover and marinate in the refrigerator (min. 4 hours, max. 24 hours).

Steam & Fry (with Philips Airfryer Dual Basket with steam function)

In the large basket – fish & broth:

Remove the fish from the marinade and pat lightly dry.
Place the cod fillets on the rack in the large basket.
Dissolve the dashi powder in the water and pour into the drip tray under the rack.
Set to Steam & Fry, 200°C, 15 minutes.

In the small basket – vegetables:

Cut the bimi into 3 cm pieces. Mix with the sliced shiitake, sesame oil, soy sauce, honey, rice vinegar, and pepper.
Pour the mixture into the small basket.
Set to 200°C, 10 minutes.

➡️ Activate the sync buttonso everything is ready at the same time. Press start!

Serving

Divide the bimi and shiitake over the plates.
Place the cod next to it.
Strain the broth from the basket and pour a little on each plate.
Optionally, garnish with sesame seeds.

Tips

Cod fillet gives a firm and juicy result – ideal for this preparation.
No mirin or sake at home? Mix 2 tbsp rice vinegar with 1 tbsp water and 1 tsp sugar as an alternative.
This marinade also works great with salmon or tofu.
Serve with jasmine rice if desired: cook it beforehand using the steam function on your appliance.