I recently had the most incredible bowl of scallop and miso butter ramen at Shinmachi, a little Japanese restaurant in Newtown, Sydney. It was absolutely delicious, and I couldn’t stop thinking about how beautifully silky the ramen became with just a dollop of miso butter—not to mention the incredible umami punch it added.

---

That experience got me thinking: how could I make miso butter at home, and where else could I use it? I put together this simple miso compound butter, and it’s now a permanent fixture in my fridge—perfect for steak, ramen, vegetables and more.

With just a few ingredients, this butter adds instant depth to almost anything: grilled steak, chargrilled prawns, pan-seared fish, roast vegetables—even toast. If you’ve been wondering what to do with miso paste, this is the perfect place to start.

If bold flavoured butters are your thing, my Café de Paris Butter is another freezer-friendly favourite — especially if steak night is on the cards.

---

What is Miso Butter?

Miso butter is a simple compound butter made by mixing softened butter with miso paste. The result is creamy, salty, savoury, and packed with umami. You can make it ahead and keep it in the fridge or freezer to have on hand whenever you want to level up a meal.

---

Ingredients you need

• Unsalted butter, softened
• White miso paste (shiro miso)
• Mirin (optional, for sweetness)
• Black pepper
• Fresh chives

---

How to Use Miso Butter

Looking for miso butter recipe ideas? Here are a few of my favourites:

1. On Steak

This is my go-to miso butter for steak. Place a slice on a freshly grilled or pan-seared steak. Let it melt and mingle with the meat juices—so good. Try it in my Steak with Miso Butter recipe—simple, juicy, and packed with flavour.

2. On Grilled Corn

Slather onto grilled corn cobs for a savoury-sweet flavour boost. Try this mouth-watering Charred Corn with Miso Butter and Crushed Peanuts recipe.

3. With Chargrilled Prawns, Fish or Scallops

Use it on these delicious BBQ Butterflied Prawns with Miso Butter or pan-seared scallops, or white fish—just add a little to the pan or spoon it over while still hot for a glossy, savoury finish.

4. With Roast Veggies

Toss roast pumpkin, carrots, or Brussels sprouts with miso butter just before serving.

5. In Ramen

Swirl a knob into ramen broth just before serving, or melt it on top like they did at Shinmachi.

6. In Mashed Potatoes

Stir through warm mash for an earthy, umami-rich side dish.

7. On Toast

Simple but delicious—try it on warm sourdough with a sprinkle of furikake or sesame seeds.

---

Storage Tips

• Fridge: Keep butter wrapped in cling film or in an airtight container for up to 2 weeks.
• Freezer: Slice into discs before freezing for easy use; keeps for up to 3 months.

---

Final Thoughts

This recipe is all about building flavour without fuss. Once you’ve tried it, you’ll want to keep a stash of miso butter in your fridge or freezer. Whether you’re jazzing up a midweek steak or adding richness to a bowl of ramen, it’s an easy way to bring depth and complexity to your cooking.

---