Miso Butter

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

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.

Makes: 4 to 8 servings.

Possible additions: Chopped scallions or chives; minced garlic, ginger or chili; lemon, lime or orange juice or citrus zest.

Possible uses: 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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