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Miso Butter: Japanese Compound Butter with Miso Paste
More recipes: Japanese Recipes · Sauces and Basics · All Asian Recipes
40 Mintotal
8servings
130kcal
JapaneseCuisine
Miso Butter: Japanese Compound Butter with Miso Paste
Laura Chen
8
40 Minuten
0 Minuten
130
Japanese
Sauce
You may know miso butter from Sapporo miso ramen, which often comes to the table topped with a pat of butter. For this Japanese compound butter, you beat soft butter with white miso paste, a little honey and garlic. A slice melts over ramen, pan-fried salmon or roasted vegetables, and you can spread it cold on toast.
Ingredients
- 125 g unsalted butter, at room temperature
- 2 tbsp white miso paste (shiro miso, fermented soybean paste)
- 1 tsp honey or maple syrup
- 1 small garlic clove, finely grated
- 1 pinch freshly ground black pepper
Instructions
- Let the butter soften until a finger leaves a dent without pressing. At room temperature this takes 30 to 60 minutes.
- In a small bowl, stir the miso paste and honey together until you see no more lumps.
- Add the butter and work it in with a fork or spatula for 1 to 2 minutes, until the mixture turns an even light brown.
- Stir in the garlic and pepper. Taste a little on the tip of a knife and add 1 tsp more miso if the butter tastes too mild.
- Shape the butter into a log about 3 cm across on parchment paper or plastic wrap, and twist the ends tight.
- Chill the log for at least 30 minutes, until firm enough to slice.
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More recipes: Japanese Recipes · Sauces and Basics · All Asian Recipes