Miso Butter
A simple compound butter made with miso paste, chives, and butter—perfect for adding umami depth to steak, seafood, vegetables, and more.
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Equipment
- 1 small bowl
- baking paper
Ingredients
- 100 g unsalted butter softened
- 2 tablespoons white miso paste shiro miso
- 1 teaspoon mirin optional, for sweetness
- a few cracks of black pepper
- 1 tablespoon finely chopped chives
Instructions
- In a small bowl, mix together the softened butter and miso paste until fully combined.
- Add mirin, black pepper, and finely chopped chives, then mix again until smooth.
- Spoon the butter onto a piece of baking paper or cling wrap, roll into a log, and twist the ends to seal.
- Chill in the fridge for up to 2 weeks or freeze for up to 3 months.
- Tip: Use a fork, spoon or spatula to mash and fold—miso can be stubborn to incorporate.