Miso Butter

By Mark Bittman

Miso Butter
Yunhee Kim for The New York Times; Food stylist: Stephana Bottom. Prop stylist: Megan Hedgpeth.
Total Time
10 minutes (plus more for chilling, if you like).
Rating
5(430)
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.
  • 4tablespoons (½ stick) butter, at room temperature
  • 2tablespoons miso
  • Freshly ground pepper (optional).
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

79 calories; 8 grams fat; 5 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; 1 gram protein; 212 milligrams sodium

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
430 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!

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!

Elizabeth

Used some artisanal Shared Cultures miso in this and slathered on steamed vegetables. Just ridiculously good.

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