Miso Butter

5 from 4 votes

Miso Butter is a delicious and easy compound butter than can be used in so many different ways. The basic version only needs 5 minutes and 2 ingredients - miso and butter- but I also show you how to jazz it up.

Prep Time2

Cook Time3

Course: Breakfast, Main Course

Cuisine: American, Fusion, Japanese

Servings: people

Calories: 445kcal

Author: Zen

Equipment

Small bowl and spoon/ fork Substitute: food processor or hand mixer for bigger batches

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 Unsalted butter, softened 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.

Optional ingredients

1 clove fresh garlic peeled and minced
1 teaspoon fresh lime juice Substitute: white rice vinegar or white wine vinegar
1 sprig 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
light soy sauce to taste (if your miso isn't flavorful enough.) Substitute: salt

Instructions

Mix the miso with the softened butter in a small bowl and, if using, minced garlic and lime juice/ vinegar.

Notes

Variations

Spicy: add Red pepper flakes . Substitute: gochugaru, gochujang or 1 of these chili substitutes

Sesame: add 1 teaspoon or 2 of sesame oil and sesame seeds.

Storage

You can make a huge batch of this Asian compound butter and store in the fridge in an airtight container for 1-2 weeks. I like to store mine in ice cube containers, for easy use.

Alternatively, freeze for up to a month.

Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its accuracy.

Nutrition