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
BUTTER-BRAISED ASPARAGUS
For the first-of-the-season asparagus, keep it simple with butter, lemon and sweet herbs. For the best texture, peeling the stalks really makes a difference.
Provided by David Tanis
Categories easy, quick, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
- Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
- Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 467 milligrams, Sugar 3 grams, TransFat 1 gram
ASPARAGUS WITH MISO BUTTER
This combination of miso and butter is natural and delicious, too. Miso butter looks a little like cake frosting and is just as easy to lick off the fingers. With the egg yolk dripping onto the butter and the asparagus spears dipped into the eggy, miso slurry, you're looking at a four-star dish at a neighborhood restaurant - or at home. Watch our video on how to poach an egg
Provided by Mark Bittman
Categories easy, quick, appetizer
Time 20m
Yield 2 main course servings or 4 starters
Number Of Ingredients 7
Steps:
- Put oil or fat in skillet and turn heat to medium-high. Add as much asparagus as will fit in a layer, add salt and pepper to taste, and toss and stir until browned and shriveled, about 10 minutes.
- Meanwhile, over low heat in a small saucepan, warm and whisk together miso and butter, so they combine, and butter softens but does not melt. Whisk in vinegar and keep warm. Warm a serving plate.
- When asparagus is done, put some miso butter on bottom of serving plate. Blot excess fat from asparagus if you like, put on top of the miso butter, and top with poached eggs. Serve immediately.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 25 grams, Carbohydrate 19 grams, Fat 55 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 26 grams, Sodium 1389 milligrams, Sugar 7 grams, TransFat 1 gram
FIVE-INGREDIENT CREAMY MISO PASTA
This one-pot pasta comes together in minutes, and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with a spoonful of miso paste for complexity. But you could experiment with using any other condiments or spices you have on hand, such as red pesto, curry paste or ground turmeric in place of the miso. To achieve a silky smooth pasta, you'll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable. The optional nori or furikake imparts an unexpected flavor of the sea, and it's worth using if you have it on hand.
Provided by Alexa Weibel
Categories dinner, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
- Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is "vigorously." To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
- Divide among shallow bowls and sprinkle with nori or furikake, if using.
MISO-BUTTER PASTA WITH BUTTERNUT SQUASH
A true love match, miso and butter create a simple yet deeply flavorful pasta that hits all the right notes: sweet, salty and savory. Smashed garlic cloves roast with the squash to gently flavor it, then become silky-soft treasures you'll discover while eating. Finishing the dish with lime cuts through the richness of the butter, but you can use lemon, too. Try using other vegetables like eggplant, pumpkin or carrots to make this dish your own. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Yasmin Fahr
Categories pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 450 degrees. On a sheet pan, mash together the butter and miso. Add the garlic and squash, drizzle with 1 tablespoon olive oil, and toss to coat with the miso-butter mixture. Sprinkle 1 teaspoon salt and season with pepper. Cook until easily pierced with a fork and the raw taste is gone, 25 to 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta, adjusting the heat to maintain a gentle boil, and cook until just shy of al dente. Reserve 1 cup pasta water, then drain the noodles. If done before the squash, drizzle with olive oil to prevent the noodles from sticking together. Leave in the sink to drain.
- When the squash is done, return the pasta to the pot over low heat. Scrape in squash, garlic and any liquid that accumulated, then add the Parmesan and 1/2 cup pasta water, stirring well until the noodles have a light sheen to them. If it appears dry, add more pasta water a tablespoon at a time until you reach your desired consistency. Stir in the lime zest and juice, season to taste with salt, and top with pepper and red-pepper flakes, if using. Serve with extra cheese.
ROASTED ASPARAGUS WITH MISO DRESSING
Miso has a rich taste, which is perfect for asparagus. This recipe has a nice Asian flavor and I like to serve this especially with teriyaki steak or salmon, and a crisp green salad.
Provided by PalatablePastime
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375F.
- Bend asparagus gently and allow to snap where they naturally break; discard end pieces.
- Lay asparagus on a roasting pan, and drizzle with oil and lightly sprinkle with salt.
- Roast for 20 minutes or until they are cooked through but not soft, shaking the pan mid-way through cooking.
- Remove from oven and allow to cool.
- Whisk together the rice vinegar, miso, water, sesame oil, and sugar, until sugar is dissolved and everything is thoroughly combined.
- Drizzle dressing over cool asparagus and allow to"marinate" at room temperature for 15-20 minutes before serving.
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