MISO BUTTER

Miso Butter image

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).

Provided by Mark Bittman

Time 10m

Yield 4 to 8 servings.

Number Of Ingredients 3

Ingredients

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

Steps:

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.

Nutrition Facts : @context http, Calories 79, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 0 grams, TransFat 0 grams