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Miso Butter

Photo: Holly Haines

BY Mark Bittman

PUBLISHED April 1, 2024

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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Miso Butter

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Makes 4 to 8 servings 1x

Time 10 minutes (plus more for chilling, if you like)

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Ingredients

  • 4 tablespoons butter, room temperature
  • 2 tablespoons miso
  • Freshly ground black pepper, optional

Instructions

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

— Recipe from The New York Times

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