Miso Butter Cod (an elevated weeknight dinner)

If I could eat one dish for the rest of my life, this MISO BUTTER COD would be at the top of my list! It’s my little twist on the Nobu version, and, dare I say, it’s just as good….and might be even better!

First, you make a miso butter with white miso, plenty of unsalted butter, chives, garlic, and a pinch of cayenne pepper.  The butter gets added to a skillet with brown sugar, sake, and a splash of water.

This delectable sauce is what your cod will cook in until it melts like the butter you’ve cooked it in. If you’ve ever wondered if you can get restaurant-quality food at home, this is the proof you absolutely can! 

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Once upon a time in LA……………

When my husband and I lived in LA, one of our absolute favorite restaurants was Asakuma. And the dish we ordered on repeat was a melt-in-your-mouth, buttery, umami-flavored miso cod.  In fact, we ordered it so often, I couldn’t even tell you what else was on the menu!

If you haven’t heard of Asakuma, I’m sure you’ve probably heard of Nobu. Nobu also has a very similar dish, using black cod (I’m not sure which came first, Asakuma’s version or Nobu’s). And Nobu’s version is extremely well known and absolutely delicious.

I’ve eaten it a few times, and my favorite location to enjoy it is always the Nobu in Malibu. It’s a fantastic place to celebrate a special occasion, and there’s something special about eating incredible food while looking out across the Pacific Ocean.   

As much as I’d love to eat at both restaurants on the regular, my wallet won’t let me….lol! It’s fun to eat out, but it’s even more fun to recreate dishes at home.  Especially when you can create an equally flavorful dish that doesn’t cost the price of your child’s college tuition.

Well, that might be a slight exaggeration, but you get what I’m saying, right? 

I started testing this miso cod recipe several years ago, and wanted to make something easier and more approachable than the Nobu version.  The traditional version isn’t hard, but it is time-consuming. It starts with making a miso marinade a few days in advance. Then the cod marinates in it for 2-3 days.  

And, honestly, who wants to wait that long!!

I was sure I could create something equally delicious that could be made in less time, without sacrificing flavor.  I played around with different amounts and ratios of the miso.  I wanted there to be enough of a miso flavor, but didn’t want it to overpower the cod.  

Cod is a delicate fish with a buttery texture and mild, sweet flavor, so it can easily get overshadowed by an intensely flavored sauce or marinade.  After a bunch of different attempts, I landed on this version, which has the perfect balance of umami, spice, and sweetness.  

TL;DR (Cliff’s Notes for Miso Cod)

Why you’ll love it: It’s a showstopping dish with a balance of deep umami notes, sweetness, and spice, and will make even an ordinary Tuesday night extra special! 

What is it? It’s cod cooked in a sauce of miso, butter, cayenne, brown sugar, and sake.

How to make it: Make the miso butter, add it to a skillet with the rest of the ingredients. Once the sauce melts and starts bubbling, add the cod and cook until it’s cooked through. 

Star Ingredients for Miso Cod

White Miso Paste – It probably doesn’t come as much of a surprise that miso is a starring ingredient since it’s literally in the name of the dish…..lol!  Miso is a staple in Japanese cooking, but can be used in a wide variety of cuisines.

It’s made of fermented soybean paste, which is fermented rice, sea salt, and soybeans.  Miso varies in flavor depending on how long it’s left to ferment and the quantity of each of the ingredients. The longer miso is left to ferment, the darker the color and the deeper the flavor.  

Personally, I find the lighter, sweeter flavor of white miso pairs the best with fish, salad dressings, and sweets (like cookies and caramel).  Darker miso has a rich depth of flavor that’s better suited to soups, stews, and meat marinades.  

Cod – Cod is one of my favorite types of fish.  It has a firm texture and a mild flavor which leans towards the sweet side.  Because it’s not oily, like salmon, it also lacks that “fishy” taste, which can be off-putting to some people.  Because of its mild flavor, it easily absorbs flavors from marinades and sauces, making it a really versatile fish.  I also love using it in this fish taco recipe instead of the mahi mahi!

Let’s Make Miso Butter Cod

What to serve with Miso Butter Cod

I usually serve this with jasmine or sticky rice, but this couscous would also work really well. For vegetables, I love bok choy, snap peas, or asparagus.