Nobu-style miso cod with roasted bimi, shiitake, and dashi broth

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45min (excluding marinating)

•

Medium

Air fryer Fish recipes World Cuisine

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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 created 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 with a subtle dashi broth. And yes – we press the sync button so everything is ready at the same time. Minimal stress, maximum enjoyment. Fully made in the Philips Dual Basket air fryer with steam function!

Download my FREE e-book hereNobu'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 created a version that you can eat tomorrow ...
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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

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?

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

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

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

In the big basket – fish & broth: 

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

In the small basket – vegetables: 

  • Cut the bimi into 3cm pieces. Mix with the sliced shiitake, sesame oil, soy sauce, honey, rice vinegar and pepper.
  • Pour the mixture into the small basket.
  • Set to200°C, 10 minutes.

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

Serve 

  • Divide the bimi and shiitake over the plates.
  • Place the cod next to it.
  • Strain the stock from the basket and pour a little onto each plate.
  • Finish with sesame seeds if desired.
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Make eat share tag

Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.