Never expose miso butter to intense, direct heat—doing so dissipates some of the flavor (similar to extra-virgin olive oil). Miso butter should always be swiped over, stirred in, or dolloped on just before serving.
1 / 2 cup
- Stir the butter and miso together. Use right away or refrigerate it in an airtight container for up to a few weeks. Let the butter sit at room temperature to soften before using (don't microwave the miso butter to soften it).
Adapted from Umami Bomb: 75 Vegetarian Recipes That Explode With Flavor by Raquel Pelzel (Workman Publishing). Copyright © 2019.
Raquel Pelzel is the Editorial Director for Clarkson Potter Publishing, a division of Penguin Random House. She has co-authored more than 20 cookbooks and was formerly an editor at Cook’s Illustrated and the food editor of Tasting Table. Her next cookbook, Sheet Pan Suppers – Meatless, comes out in Fall 2017.