Miso Butter

By Mark Bittman

Published March 7, 2012

  • Yunhee Kim for The New York Times; Food stylist: Stephana Bottom. Prop stylist: Megan Hedgpeth.
Media 1 of 1
Total Time
10 minutes (plus more for chilling, if you like).
Rating
5(457)
Comments
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Years ago, David Chang of Momofuku showed me how to create a fantastic compound butter with miso. Use it melted on fish, chicken or steak (lots of umami); on asparagus, broccoli or carrots; or drizzled on a baked sweet potato (or a regular baked potato).

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Ingredients

Yield:4 to 8 servings.

  • 4 tablespoons (½ stick) butter, at room temperature

  • 2 tablespoons miso

  • Freshly ground pepper (optional).

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 8 servings)

1 gram carbs; 20 milligrams cholesterol; 79 calories; 2 grams monosaturated fat; 5 grams saturated fat; 8 grams fat; 212 milligrams sodium; 1 gram protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cream the butter and miso together with a fork, adding black pepper if you like.

  2. Step 2

    Use immediately, or roll into a log in plastic wrap and refrigerate or freeze for cutting into slices later.

Tips

  • Possible additions: Chopped scallions or chives; minced garlic, ginger or chili; lemon, lime or orange juice or citrus zest.

  • Melted onto fish, chicken or steak (lots of umami); on asparagus, broccoli or carrots; drizzled on a baked sweet potato (or a regular baked potato).

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Ratings

5 out of 5
457 user ratings
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Comments

Dan

I dropped a knob of miso butter into a pan of greens that I sauteed with garlic and olive oil. It was outstanding.

ricky

Added a little bit of honey, cayenne, black pepper and chives - so good!

Janet in Tucson

Good morning! Miso butter on a crispy english muffin? Yes please!

Judy

Wondering how this would work in mashed potatoes ?

Tammy

This is great to have in the fridge for sautéing almost any veggie. I used it to sauté carrots for gochujang glazed carrots… delicious!

cookin ricken

san francisco sourdough, miso butter, poached egg, chives. lunch, breakfast, light dinner. joy!

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