This two-ingredient spread is an absolute game changer. You probably think I'm being hyperbolic (and I often am), but I've been obsessed with miso butter since I was first introduced to it at Momofuku (David Chang's restaurant in NYC). It was part of a corn appetizer that seemed so simple on the surface, but was absolutely bursting with flavor. As good as that dish was, I never thought about making it at home until I had a burger topped with miso butter (sadly, I can't remember where) and I saw how versatile miso butter could be. Now rarely a month goes by without me whipping up a batch, and it lasts for weeks in the fridge.
What can you use it in? Just about anywhere you'd use butter! White miso (there are various types of miso, and white/shiro miso is the mildest and sweetest) has a salty-sweet flavor that brings unbelievable depth to a variety of dishes. Boring steamed veggies are immediately perked up when tossed with miso butter, and because the miso is so flavorful, you don't need to use huge amounts, keeping your veggies healthy. One of my favorite fast breakfasts is miso butter toast topped with a fried egg--simple and satisfying. Top burgers, steaks, and/or fish with a pat of miso butter. Mash it with your potatoes. There are even dessert recipes out there that use miso, and I'd love to see one that makes use of miso butter!
All you need for this delicious spread! |
Miso Butter Recipe
Ingredients:
1 stick (8 TBSP) of butter, softened
4-6 TBSP of white miso (also known as shiro miso)
Directions:
- Mash butter and miso together with a fork or wooden spoon until there are no more streaks/clumps and the butter and miso have come together into a homogenous mixture.
- Enjoy!
Cast of Characters (my butter is missing a sliver because my husband snuck some while I left it out to soften) |
Mash softened butter and 4-6 TBSP of miso together until well-combined, with little to no streaks or clumps in the mixture. |
Enjoy! Keeps in the fridge for weeks thanks to the fermented miso paste. |
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Brilliant! I'm also a fan of Marcella Hazan's butter mashed with canned Italian tuna and capers as a spread for crackers or small slices of baguette.
ReplyDeleteOoh, that sounds so yummy! I've only ever tried her simple tomato sauce recipe, so I might have to look this up.
DeleteCool! I have a tub of exactly that brand of miso in my fridge right now. Butter, too. Something new to do. Thanks, Mia!
ReplyDeleteHope you like it as much as I do, Molly!
DeleteIntriguing!
ReplyDeleteMiso deserves more notice, I guess.
It really does! I've used it in a butterscotch sauce (Christina Tosi's recipe) and I've been eyeing an apple miso crumble recipe. I might go apple picking soon, and if so, I'm definitely trying it out!
DeleteI've been "studying" tofu and miso and miso butter is perfect to get me actually doing something with miso. Thanks Mia!
ReplyDeleteI love both tofu and miso, so I'm glad to provide you with a good starter recipe! I also love Smitten Kitchen's miso sweet potato and broccoli bowl--so healthy, yet filling and tasty. Perfect for Fall.
DeleteI love David Chang's black cod with miso. This seems so obvious, yet I've never done it--thanks, Mia! Time to make a baked potato...
ReplyDeleteYou're welcome, Leslie! The Momofuku cookbook has so many great recipes, but I had to start with the simplest one :)
DeleteI bet this would make my grilled salmon an 11 on a scale of 1-10! I noticed that you're using salted butter, have you tried it without? Is the flavor better with the the salt in it? Thanks for sharing!
ReplyDeleteMiso is naturally very salty, so I'm sure you could use unsalted butter, Tracy.
DeleteAnd love the Spinal Tap reference, BTW...
DeleteI agree with Leslie. I just always have salted butter in the house, so that's what I use, even when baking. Also, different miso brands have different levels of saltiness, which is why I suggested a range. Hope you give it a try!
DeleteTwo ingredients and something quite different! I must try it! Thanks so much.
ReplyDeleteYou're welcome, MJ! Hope you enjoy it.
DeleteI've mostly used compound butters for grilled or roasted meats and veggies. This sounds like something I need to try! Thanks, Mia!
ReplyDeleteI do love a good compound butter! Roasted garlic butter is probably my fave, but I also enjoy a nice honey butter on biscuits.
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