Try this amped up miso butter recipe next time you want to bring delicious umami flavour to your cooking! Includes loads of uses and recipes ideas too.
1tbspwhite miso pasteroom temperature, sub red miso for a more intense flavour, 15 g / 0.5 oz
3tbspunsalted buttersoftened / room temperature, 42 g / 1.5 oz
Instructions
Place the white miso paste and softened butter in a small mixing bowl.
1 tbsp white miso paste, 3 tbsp unsalted butter
Cut through with the edge of a spoon to roughly mix together.
Then use the back of the spoon to mash the butter and miso together. Keep mixing for a minute or two until well combined. It should look like smooth peanut butter once done.
Notes
Mixing - Always use room temperature butter and miso paste as this will make it much easier to combine them.
Taste Test - Like all homemade condiments, it’s a good idea to taste your miso butter and add more miso or butter to get it just how you like it. We prefer a ratio of 3:1 (3 tbsp butter to 1 tbsp miso). You might like to tone yours up or down by using more or less miso depending on what you want to pair it with.
Storage - Store your miso butter in an airtight container or rolled up in parchment paper in the fridge. Keep for around two weeks or up to the original expiry date on the butter (whichever comes first).
Add Herbs & Spices - Blend in your favourite fresh or dried herbs and spices when mashing the miso butter, such as chives, rosemary, oregano, cracked black pepper etc.