Miso Butter

Sole In Miso Butter and Mango Salsa

I have been experimenting with miso lately and am now adding miso butter as the latest arsenal to my culinary armory. It's super versatile and you can use it on just about anything: grilled vegetables, seafood, meat, mushrooms, etc.  It's also fantastic tossed with pasta and fresh herbs.

It's everything butter, only better! And it's so easy to make. The ratio is 2 parts butter to 1 part miso.  Just cream the butter (softened at room temperature) with miso until smooth and well combined.
Miso butter can be refrigerated, covered, up to 2 weeks before serving.

A favourite recipe to share


Just add sugar and mirin to the miso butter. Pan fry your fish or meat and that's it!

The result?  A serious umami bomb!

Here's what I made but instead of a salad, I paired my fish with mango salsa. A little sour and a little sweet to cut out some of the saltiness of the miso butter.

Mmmm!! The fish is nice and moist and the salsa just works perfectly with it.
You really gotta try this.  Michael Lewis' recipe here.