Miso Butter

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).

Ingredients

• 4 tablespoons (1/2 stick) butter, at room temperature
• 2 tablespoons miso
• Freshly ground pepper (optional).

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    79 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 20 milligrams cholesterol; 217 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 8 servings.

Preparation

1. Cream the butter and miso together with a fork, adding black pepper if you like.
2. Use immediately, or roll into a log in plastic wrap and refrigerate or freeze for cutting into slices later.

• 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).