MISO BUTTER
Adds an intense, salty-savoury taste to vegetables, meat and fish, rice, noodles and eggs.Add herbs and spices to the base recipe to create your own Miso Butter flavours.
Provided by Moorlands Eater
Categories Condiment
Time 10m
Number Of Ingredients 8
Steps:
- Put the softened butter and 50g of the miso paste into a bowl or small food processor.Beat or blend to combine, then taste.Add more miso paste if liked, plus any of the optional flavourings, then beat or blend again until thoroughly combined.
- To storeScrape onto a piece of baking paper then roll into a log, twisting the ends to secure.Store in the fridge and use within 2 weeks or freeze for up to 1 month.
MISO BUTTER
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
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
PAN-ROASTED CARROTS WITH MISO-BUTTER
Provided by Sue Li
Categories Side Thanksgiving Carrot Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- In a large cast-iron or heavy-bottom skillet over medium-high heat, heat the oil. Working in two batches, add the carrots, season with salt, and cook, stirring occasionally, until golden brown and crisp-tender, 10 to 12 minutes. Transfer the carrots to a plate.
- Add the garlic and scallion whites to the skillet and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the mirin and 1/4 cup water and bring to a boil. Cook until thickened and reduced by half, 1 to 2 minutes. Reduce the heat to medium-low, and add the miso, whisking until smooth. Add the butter, a few pieces at a time, whisking to incorporate into a thick sauce, 2 to 3 minutes. Stir in the vinegar.
- Return the carrots to the skillet and toss to coat with the glaze. Taste and adjust seasoning. Sprinkle with remaining scallion greens and serve.
MISO BUTTER
This flavorful compound butter is fantastic brushed onto fish, chicken, chops, eggplant, you name it. It's also delicious tossed with pasta and fresh herbs (clams would be a great addition here as well).
Provided by Martha Stewart
Time 5m
Yield Makes 1/2 cup
Number Of Ingredients 2
Steps:
- Mash together butter and miso in a bowl until smooth and combined. Miso butter can be refrigerated, covered, up to 2 weeks before serving.
MISO BUTTERFISH
Sweet Japanese marinade combined with the buttery fish called butterfish. The flavor has an amazing buttery taste combined with a sweet taste and a hint of Japanese rice wine. Goes well with white rice and asparagus, pan-fried in olive oil with a squeeze of lemon.
Provided by DarrenTunstall
Time P1DT30m
Yield 6
Number Of Ingredients 5
Steps:
- Combine miso, sugar, sake, and mirin in a large glass or ceramic bowl; stir until sugar is dissolved. Add fish fillets and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours minimum.
- Remove fillets from the marinade and shake off excess. Discard the remaining marinade.
- Heat a large nonstick skillet over medium heat. Add fillets to the hot skillet in batches; cook until flesh flakes easily with a fork, about 5 minutes per side.
Nutrition Facts : Calories 501.2 calories, Carbohydrate 49.1 g, Cholesterol 108.9 mg, Fat 16.2 g, Fiber 2.5 g, Protein 34.5 g, SaturatedFat 0.5 g, Sodium 1858.2 mg, Sugar 39.8 g
PLUMA IBéRICA WITH MISO BUTTER SHALLOTS
Ibérico pork and miso...what's not to like about this duo, right? Perfectly pink pluma ibérica pork works wonders when paired with baby shallots slowly roasted in butter and miso paste. Elevate this dish even further by pairing it with a chilled glass of palo cortado sherry. Enjoy our pluma ibérica recipe today.
Provided by Javier De La Hormaza
Categories Spanish Meat Recipes, Tapas Recipes
Yield 4 people
Number Of Ingredients 7
Steps:
- Marinade the pluma in the olive oil, garlic and thyme for 30 minutes before cooking.
- To prepare the shallots, pre-heat your oven to 200°C/400°F/Gas Mark 6 and place your shallots in a shallow baking tray.
- In a large bowl whisk the melted butter, miso and warm water until fully combined. Pour the miso butter mix into the tray and roast in the pre-heated oven for 10 minutes or until lightly brown. After this time, reduce the temperature to 180°C, cover with foil and cook for a further 10 minutes. Keep the shallots warm.
- Make sure the pluma ibérica is at room temperature before cooking. Heat your barbecue and cook the pluma for 2 to 3 mins on each side or until done to your liking. Rest for one minute, then serve in warm plates with a good spoon of the miso butter shallots.
MISO BUTTER WITH CHIVES
This savory compound butter adds a hit of rich, nutty, sweet, salty flavor to everything from grilled meats and fish to roasted vegetables.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 5m
Yield 4
Number Of Ingredients 3
Steps:
- Mash butter and miso paste together in a small bowl until smooth. Add chives; stir until incorporated. Cover with plastic wrap and chill until firm.
Nutrition Facts : Calories 118.4 calories, Carbohydrate 3 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 7.3 g, Sodium 236.6 mg, Sugar 1.5 g
MISO BUTTER GREEN BEANS
Steps:
- Make the sauce: Whisk together the melted butter, miso paste, garlic, scallion and 1 tablespoon water in a small bowl until combined. Set aside.
- Blister the green beans: Pat the green beans dry with a paper towel. Add the canola oil to a large cast-iron skillet over medium-high heat. When the oil is hot, carefully add the green beans and sprinkle with salt. Cook until browned, about 3 minutes on each side.
- Finish the dish: Add the miso butter mixture and turn the heat off. Using tongs, toss the beans with the sauce to coat, adding a tablespoon of water if necessary to loosen the sauce. Garnish with the crispy onions.
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EASY MISO BUTTER - IRENA MACRI | FOOD FIT FOR LIFE
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5/5 (1)Total Time 15 minsCategory CondimentCalories 96 per serving
- Take the butter out of the fridge and cut into cubes. Leave it to soften on the counter or you could pop it in a bowl in a microwave for 15-20 seconds or in a hot oven. Don’t melt the butter, just let it soften slightly.
- Place all ingredients in a food processor and blend together until whipped and smooth. You might need to scrape the ingredients off the sides halfway.
- Transfer to a jar, bowl or a tub and store covered with a lid or wrapped. It can be refrigerated for a few weeks or you can freeze it (see instructions above).
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5/5 Total Time 15 minsServings 4
- Set a steamer basket in a large saucepan. Add the broccoli and steam over high heat until bright green and just tender, about 4 minutes.
- In a large skillet, combine the olive oil with the garlic and crushed red pepper and cook over moderate heat until fragrant, about 1 minute. Add the miso and butter and stir until the butter is melted. Add the broccoli, season with salt and cook for 1 minute, stirring. Transfer to a bowl and serve.
CRISPY MISO-BUTTER FISH WITH ASPARAGUS RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (95)Servings 4
- Place a rack in upper third of oven and preheat to 400°. Line a rimmed baking sheet with foil. Line up 1½ lb. asparagus on a cutting board and trim woody ends (about bottom 2") with a chef’s knife; discard. Slice spears into 1" lengths and transfer to prepared baking sheet. Drizzle with 2 tsp. avocado or vegetable oil and season with kosher salt. Using your hands, toss well to coat. Push asparagus to one side of baking sheet.
- Pat four 4–6-oz. skin-on arctic char, sea bass, or salmon fillets dry with paper towels. Place, skin side down, on empty half of baking sheet.
- Now, make the miso butter: Place 3 Tbsp. unsalted butter in a small microwave-safe bowl. Microwave on medium power in 20-second intervals until melted. (Alternatively, melt butter in a small skillet over medium.) Add 6 Tbsp. white or yellow miso, 1 Tbsp. plus 1½ tsp. Sriracha, and 1 Tbsp. sugar. Smash and peel 9 garlic cloves. Finely grate on a Microplane into miso butter. Peel one 3" piece ginger with a spoon; finely grate into butter. Stir to combine.
MISO BUTTER TOFU RECIPE - FOOD.COM
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SESAME GARLIC MISO BUTTER MUSHROOMS - THE ENDLESS MEAL®
From theendlessmeal.com
4.6/5 (9)Total Time 30 minsCategory Side DishCalories 184 per serving
- Heat the oil in a large frying pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are brown all over, about 15 minutes.
- While the mushrooms are cooking, make the miso butter. Mix the softened butter with the miso paste and garlic cloves.
- When the mushrooms are cooked, add the miso butter to the pan and cook the mushrooms for two minutes more. Drizzle the sesame oil over the mushrooms and serve right away.
MUSHROOMS WITH MISO BUTTER | RECIPES | MOORLANDS EATER
From moorlandseater.com
Cuisine Japanese, Asian, WorldCategory Main Course, Side Dish, Light MealServings 2Total Time 30 mins
- Put the butter, miso paste, herbs and garlic into a bowl or small food processor.Beat or blend to combine all the ingredients.
- Divide the flavoured butter between the mushroom caps, completely filling the hollow underside.Put on the baking tray, butter side up, to join the stalks.Grind over black pepper.
MISO BUTTER SALMON 味噌バターサーモン • JUST ONE COOKBOOK
From justonecookbook.com
4.5/5 (173)Total Time 30 minsCategory Main CourseCalories 397 per serving
- Combine the ingredients for the seasonings (1 Tbsp miso, 1 Tbsp sugar, 2 Tbsp sake, 1 Tbsp mirin, 1 ½ Tbsp soy sauce).
- Finely chop chives and cut off the stem of shimeji mushrooms. Separate shimeji into smaller pieces with hands.
MISO BUTTER POPCORN (GF, VEGETARIAN) - DOMESTIC DREAMBOAT
From domesticdreamboat.com
5/5 (2)Total Time 10 minsCategory SnackCalories 215 per serving
- Pop the popcorn kernels by the method of your choice. While the popcorn is popping, melt the butter in the microwave, about 25-30 seconds in a small bowl. Whisk in the miso paste until it forms an emulsion (it will become smooth and shiny and will no longer look curdled).
- Add the miso butter to the popcorn in a large bowl and toss very well to distribute. Sprinkle with furikake or shichimi togarashi if desired.
MISO BUTTER COOKIES 味噌バタークッキー • JUST ONE COOKBOOK
From justonecookbook.com
4.5/5 (186)Total Time 1 hr 10 minsCategory DessertCalories 74 per serving
- In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter for 30 seconds.
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From seonkyounglongest.com
5/5 (3)Total Time 12 minsServings 1
- Heat a large skillet over high heat, add cooking oil; add ground meat, cabbage and pinch of salt. Cook until pork is fully cooked and cabbages are soften, about 3 to 4 minutes.
- Add the sauce mixture. Mix everything real quick then add the spaghetti and butter. Toss everything together. Transfer to a serving plate and serve immediately. Enjoy!
SMOKED OYSTERS WITH SPICY MISO BUTTER - MOMSDISH
From momsdish.com
4.8/5 (72)Total Time 30 minsCategory Appetizer, SeafoodCalories 30 per serving
- Prepare the ingredients for the recipe. When purchasing oysters, have the store open them up for you. If doing it yourself, pull oyster shells apart using an oyster knife. Discard the top shell and loosen the oyster meat using the tip of the oyster knife.
- Leave the oysters inside the bottom shells and place them directly over the coals or the grill rack, facing upward; grill for approximately 3 minutes. Top each oyster with about 1/2 teaspoon of the miso butter mixture; use a bit more for larger oysters and less for smaller ones.
GRILLED SHRIMP WITH MISO BUTTER RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 30 minsServings 4
- In a food processor, combine the butter with the miso, lemon zest and lemon juice and puree until smooth. Add the 1 tablespoon of scallion and pulse just until incorporated. Scrape the miso butter into a large bowl and set aside.
- In another large bowl, toss the shrimp with the oil, garlic, chile powder and salt and let stand for 10 minutes.
- Light a grill or preheat a grill pan. Grill the shrimp over high heat, turning once, until just cooked through, about 4 minutes. Immediately add the shrimp to the miso butter and toss until well coated. Garnish the shrimp with scallions and the pickled mustard seeds and brine and serve.
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From norecipes.com
4.7/5 (6)Calories 487 per servingCategory Entree
- Whisk the miso, butter, and sugar together in a small bowl until it's uniform in color, and set aside.
- Spread the miso butter onto the top surface of the salmon in an even layer. Depending on the saltiness of your miso, you may not need all of the miso butter.
- Add the vegetable oil to a frying pan and sauté the cabbage, onion, carrots, and enoki until they're wilted.
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