Miso Butter
User Reviews
5
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Prep Time
2 mins
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Cook Time
3 mins
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Servings
4 people
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Calories
445 kcal
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Course
Main Course, Breakfast
Miso Butter
Description
The Miso Butter recipe combines miso paste with softened unsalted butter, creating a smooth, umami-rich spread. You can enhance it by adding minced fresh garlic and acid like lime juice or vinegar to brighten the flavor. The suggested ratio adjusts depending on the darkness and intensity of the miso used; lighter misos require more paste, darker misos less. Optional spring onions add texture but are mild against the garlic's punch.
This butter works well as a finishing addition to vegetables, grilled proteins, or steamed rice, lending a subtle fermented depth and richness. It serves as a convenient way to impart pronounced miso flavor without overpowering the dish.
It can be made ahead and stored in the fridge for 1-2 weeks in an airtight container or frozen in portions for about a month. Adding sesame oil and seeds creates a sesame variation. Red pepper flakes or Korean chili pastes introduce spice for a different taste dimension.
Ingredients
- 1 Tablespoon miso paste Any type is fine but may want to vary the quantity accordingly. (More miso if you use the more delicate lighter misos and less if you use a darker one. I used a red miso and hence a 1:4 miso: butter ratio. You can go up to 1:2 if using a light miso.)
- 4 Tablespoons butter The butter should be soft to touch but not so melted it's greasy. You can mix it even when it's hard straight out of the fridge, but it'll take a bit more effort, unsalted, softened
Optional ingredients
- 1 clove garlic peeled and minced, fresh
- 1 teaspoon lime juice Substitute: white rice vinegar or white wine vinegar, fresh
- 1 prig spring onions This is more for texture than taste as the garlic flavor is quite strong! Substitute: coriander or 1 of these green onion alternatives
- soy sauce to taste (if your miso isn't flavorful enough.) Substitute: salt, light
Instructions
- Mix the miso with the softened butter in a small bowl and, if using, minced garlic and lime juice/ vinegar.
Notes
- Adjust the miso to butter ratio depending on miso type: lighter misos allow up to 1:2, darker misos like red use about 1:4.
- Optional garlic and lime juice brighten flavor, while spring onions add texture more than taste.
- Store prepared miso butter in airtight containers in the fridge for 1-2 weeks or freeze for up to 1 month.
- To add a sesame note, mix in sesame oil and seeds; red pepper flakes or Korean chili pastes create a spicy variant.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 46g | 71% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 2g | 100% |
| Cholesterol | 120mg | 40% |
| Sodium | 643mg | 27% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1537IU | 31% |
| Vitamin C | 5mg | 6% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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