Miso Butter #Recipe by Mia P. Manansala @MPMtheWriter

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:

1. 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.
2. 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.

Have any of you ever tried miso butter or any other compound butters? What are your faves? Let me know in the comments!

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