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1
Pat the fillets thoroughly dry with paper towels.
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2
Slather the fish with Nobu-style miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap.
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3
Leave to steep in the refrigerator for 2 to 3 days.
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4
Preheat the oven to 400 degrees F. Preheat a grill or broiler.
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5
Lightly wipe off any excess miso clinging to the fillets but don't rinse it off.
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6
Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown.
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7
Then bake for 10 to 15 minutes.
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8
Arrange the black cod fillets on individual plates and garnish with hajikami.
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9
Add a few extra drops of Nobu-style miso to each plate.
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10
In a medium saucepan combine the sake and mirin and carefully flambe.
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11
When the flames die out, add the water and 1/2 cup sugar.
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12
Stir until the sugar dissolves.
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13
Stir in the miso and, using an immersion blender, dissolve the miso into the liquid.
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14
Transfer the mixture to a double boiler and cook until caramel in color and all of the lumps are gone, abut 45 minutes.
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15
Cool.
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16
Turn the heat down to low and add the miso paste, mixing with a wooden spoon.
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17
When the miso has dissolved completely, turn the heat up to high again and add 1 tablespoon of sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn.
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18
Remove from heat once the sugar is fully dissolved.
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19
Cool to room temperature.
