Miso Butterscotch

By Mark Bittman

Miso Butterscotch
Yunhee Kim for The New York Times; Food stylist: Stephana Bottom. Prop stylist: Megan Hedgpeth.
Total Time
10 minutes
Rating
4(41)
Comments
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Miso butterscotch sounds like dessert — and indeed can be — but it is better imagined as a step beyond the caramel sauce you may know from Vietnamese cooking. Use it on poached pears or apples; as a marinade for meat; as a braising base for sturdy vegetables like cabbage, eggplant, turnips or new potatoes; or as a sundae sauce, especially over fruit ice creams or sorbets.

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Ingredients

Yield:About 2 cups
  • ¾cup cream
  • 6tablespoons (¾ stick) unsalted butter, cut into pieces
  • ¼cup miso (red miso is a bit salty for truly sweet applications)
  • ¾cup brown sugar
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

221 calories; 17 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 14 grams sugars; 2 grams protein; 332 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

    Combine the cream and butter in a small saucepan, and cook over medium-low heat, stirring occasionally, until the butter melts.

  2. Step 2

    Stir in the miso and sugar and cook, stirring frequently, until the mixture is slightly thickened and shiny, 5 to 10 minutes. Taste and add a little more sugar if you think it's too salty (remember, you';ll be using it in savory dishes).

  3. Step 3

    Use right away or refrigerate, well covered, for up to 1 week and rewarm before using to loosen it up.

Tips
  • Possible additions: Chopped nuts; some sesame oil instead of butter; some honey instead of brown sugar.
  • On poached pears or apples; marinade for meat; braising base for sturdy vegetables like cabbage, eggplant, turnips or new potatoes; sundae sauce — especially over fruit ice creams or sorbets.

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Ratings

4 out of 5
41 user ratings
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Comments

Kevyn Cundiff

Killer. I don’t think you need to like miso, or even butterscotch, for that matter—though you probably didn’t open the recipe if you don’t. I used it to rescue a lackluster vinaigrette coleslaw, but I think it could rescue sawdust. Umami Dearest, indeed.

JJ

I tried this out of curiosity and am so glad I did! I’ve used it with beef tenderloin ( see Mr. Bittman’s Beef Tenderloin in Caramelized Sugar ) chicken, vegetables and drizzled over a pan of bloodies. Very easy and versatile. Thanks!!!

Andi

I never have cream in hand. Do you think you could make it with coconut milk?

JJ

I tried this out of curiosity and am so glad I did! I’ve used it with beef tenderloin ( see Mr. Bittman’s Beef Tenderloin in Caramelized Sugar ) chicken, vegetables and drizzled over a pan of bloodies. Very easy and versatile. Thanks!!!

Kevyn Cundiff

Killer. I don’t think you need to like miso, or even butterscotch, for that matter—though you probably didn’t open the recipe if you don’t. I used it to rescue a lackluster vinaigrette coleslaw, but I think it could rescue sawdust. Umami Dearest, indeed.

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