I love Miso, so I came up with this Miso Butter recipe. I discovered, while doing a little bit of search online, that miso butter is not something I’ve invented, but it’s been in the culinary world for ages. I made butter spread before and I enjoyed it so much that I made it a few times, with salt or herbs. This time I’ve used only butter, but I will make a Miso Butter Spread with a mixture of butter and oils, to see how that is.
The Miso butter has only 2 ingredients and it’s so delicious. Also, it’s a versatile butter, that can be used on toast bread or for other dishes. A bit of Miso butter will make pan-fryed veggies very good. It can also be used to add an extra flavour to soups.
Ingredients for 1 jar:
– 100g unsalted butter
– 50g Miso paste
There are two ways to make the Miso Butter.
Leave the butter on the worktop to soften by itself. When the butter is soft, tip the miso paste on top and start mixing with a spoon. When the miso is incorporated, transfer the butter into the jar or bowl you want to store the butter in. Put it in the fridge and leave it to set.
The second way to make the miso butter is a little bit faster, but it needs an extra step.
Put the butter in a bowl and the bowl in a larger one, half filled with hot water. It will melt the butter. Add the miso when the butter is fully melted. Stir with care. Put the bowl in the fridge for 5 to 10 minutes. The butter needs to harden a bit, so the miso can be fully incorporated. Take the butter from the fridge and mix it again. Transfer the butter in a bowl or jar and leave it for another 10 to 15 minutes in the fridge to set.