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Butter – who doesn’t love it? Much like bacon it makes everything taste better. From basting your meat in frothy herby butter, simply spread on toast, melted to make my DELISH chocolate brownies to brown butter sage sauce drizzled over pasta you can’t beat it. With that being said, I decided to combine my latest love affair of white miso and butter to make this epic homemade spicy miso butter.
The beauty of this dish is it’s safe to say most households have butter in it. If you have a well stocked pantry then cayenne pepper or chili powder is definitely a staple too. Miso is now readily available in most supermarkets so there is no excuse. Once opened and stored in the fridge miso paste has a great shelf life so why not pick some up! My spicy miso butter has a shelf life/fridge life of about 2 weeks so keep reading to find out how to make it and ways it can be used.
USING MISO BUTTER
Think dishes like grilled corn that is lathered in spicy miso butter, steak finished with miso butter, or slow roasted carrots with homemade miso butter. Hold on a sec – I have literally just given you a prequel to a load of upcoming dishes I am doing. Either way if you decide to subscribe to get all of them to your inbox or just make this one recipe you shan’t be disappointed.
Other than the ones I plan on showcasing in time here are some from my fellow food bloggers.
Miso ramen w/ roast pumpkin by Claire McEwen of ‘Sprinkles and Sprouts’
Spicy pork and miso noodle soup by Donna Mansour of ‘Whole Food Bellies’
Miso brussels sprouts & apple salad by Donna Mansour of ‘Whole Food Bellies’
WHAT IS MISO?
Quite simply in my opinion its just delicious. It has a great umami flavour. You know that extra “basic taste” that everyone started talking about a few years back. The easiest way to describe umami is SAVOURY.
Miso is made from soybeans, salt and koji. It is then fermented for a minimum of 3 months to produce an EPIC paste. Typically the darker the colour the longer it has been fermented. You can use different colour misos for different food applications. For example I did some grilled asparagus recently using red miso but for this recipe I used white miso as the flavour is a little lighter. The darker miso held up well to the other flavours in the asparagus dish.
Miso is also quite healthy. As it is fermented it is a great natural source of probiotics so defo a good one to add to your diet. Infact as I read what I am writing I might just whip up some miso soup to help me get over this bout of bronchitis I have – cue tiny violins playing in the background!
This homemade spicy miso butter is insanely simple to make. So, if there is one thing that you decide to make this week then let this be it. You can thank me later 😉
Happy Cooking and Happy Eating Friends!!
- 100 g softened butter
- 50 g white miso paste
- 1 tbsp lime juice
- 1/2 tsp cayenne pepper
- Combine all the ingredients together in a bowl
- mixing bowl
- storage container
- you can use red miso instead of white but as it is stronger I would use about 25-30g personally
- you don't need to wrap it like i did - I just did it for photos. I actually just have a big old container of mixed butter in the fridge. If you do want to wrap it then use clingfilm to roll it into a log
- miso butter keeps for 2 weeks in the fridge - supposedly!
- start by adding 1/4 tsp cayenne in, taste and adjust. 1/2 a tsp is spicy but not overpowering - in my opinion