Learn: Make Miso Butter

Miso butter is incredible. And, it’s super easy. Really, you just want to use 1 part miso to 2 parts butter. A good amount to start with is 4 tbsp of butter and 2 tbsp of white miso. Once your butter has softened a bit, mix in the white miso paste and you’re done. That’s really it. You can refrigerate it and cover and use for many different things.

White miso is used because it’s milder, so I would recommend using that. If you only have dark miso, just use less and make sure to taste test as you go along.

 
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Add Ins (You can add in all types of awesome ingredients for different flavors):

  • Scallions (this is my favorite)

  • Chives or herbs

  • Citrus for a lighter flavor (this is good with fish)

  • Garlic (crushed)

  • Chili peppers (if you like a kick)

  • A variety of spices

What do I do with this miso butter?

  • Cook your eggs in it (omelette are delicious with miso butter)

  • Put a small amount on toast, top with avocados, cilantro and some sriracha

  • Fry an egg in it and put it over rice (spam if you have it) and some furikake sprinkles

  • Roast veggies and put a dollop underneath it when you serve them. It’ll ooze out and act as a dipping sauce (I love doing this with asparagus and carrots)

  • Put a tsp or more on roasted sweet potato halves, top with scallions and sesame seeds

  • After you’ve cooked your proteins (steak, fish, chicken) add some on tops and let it melt down

  • You can even do some baking with it, make some peanut butter miso cookies!

Please leave a comment and let me know what you’re making with your miso butter. I’d love to see your creative concoctions.

 
Japanese FoodKelsey KiyotaButter, Miso, Miso Butter, Condiment