This miso butter recipe is a quick and easy way to add a delicious umami boost to your everyday cooking. The melted miso butter sauce is perfect for grilled fish, vegetables, and white rice.
Servings6 tablespoons
Ingredients
- ΒΌ cup unsalted butter , room temperature
- 2 tablespoons white miso paste
Instructions
- In a small bowl, mash the room-temperature butter and miso paste with a fork until well combined.
- Use the miso butter straight away. Or roll it into a plastic-wrapped log, and refrigerate or freeze until you're ready to slice it into discs. You can also set the butter in silicone moulds.
Notes
- If your butter is fridge-cold, heat your mixing bowl with boiling hot water. Dry it thoroughly, then mix the unsalted butter and white miso paste in the warmed bowl. I don't recommend using the microwave to soften butter, you don't want melted butter!
- Refrigerate the miso butter in an airtight container for up to 2 weeks or until the butter expiry date, whichever comes first. Or freeze it for up to 3 months.