Mmm-mmm-miso. So often this umami-flavored paste is saved for soup but we’re trying to incorporate it in fresh new ways because it is really that good. David Chang’s simple recipe is one of the easiest ways to add intense flavor to nearly any dish.
This butter is great on roasted vegetables and seafood because it adds an earthy, salty flavor that brings a punch to the palate. When used in meat dishes, miso enhances the umami flavor that meat-eaters love so much. The versatility of miso makes it perfect for butter, so whip up a batch and let us know what you paired it with!
1/2 c. butter
4 tbsp. miso
fresh cracked pepper, to taste
Note: You can use any type of miso but we used yellow. We bought the yellow miso from our local Mrs. Green’s, but it can be found in Asian grocery stores, Whole Foods and other speciality food stores.
For the compound butter: Place butter in a medium-sized mixing bowl. Measure 4 tbsp. of miso and stir well into butter. Add fresh cracked pepper to taste. Once mixed, pack the butter into a ramekin or shape into a log using plastic wrap. Let the butter chill in the refrigerator for approximately 30 minutes prior to serving.
Comments will be approved before showing up.
What an honor to be featured in The New York Times! We are so proud to have gotten a stamp of approval from Florence Fabricant, food critic of the NYT.