Miso Butter With Chives Food

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

Categories condiments

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

SPICY CORN ON THE COB WITH MISO BUTTER AND CHIVES

Spicy Corn on the Cob With Miso Butter and Chives image

Corn slathered in miso butter is special enough, so you're within your rights to ignore any other ingredients in this recipe. But for lovers of spice, the Japanese spice blend shichimi togarashi is worth seeking out. In English, it translates to "seven-flavor chile pepper," though not all of those seven flavors are chile: There's also roasted orange peel, sesame seeds, ground ginger and seaweed in the mix. Add it gradually, so as not to overpower the subtle flavor of the miso butter (and because everyone likes a different amount of spice). If you can't find shichimi togarashi, substitute crushed red-pepper flakes.

Provided by Emily Fleischaker

Categories vegetables, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 ears fresh corn, shucked
4 tablespoons unsalted butter, at room temperature
2 tablespoons white miso paste
2 tablespoons finely chopped fresh chives
1 teaspoon shichimi togarashi or crushed red-pepper flakes
Lime wedges, for serving

Steps:

Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)
Meanwhile, in a small bowl, mix together butter and miso paste.
Slather hot corn with miso butter. Sprinkle with chives and shichimi togarashi, and serve with lime wedges alongside for squeezing.

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