Two words: Miso Butter. I'm in love! Toss with roasted veg

[traca]

From David Chang's book, Momofuku, originally served with Pan-Roasted Asparagus with Poached Egg and Miso Butter.

I doubled the recipe for the miso butter and have been roasting heads of broccoli, tossed in the umami-rich butter. The condiment I'll always have in my fridge.

Original recipe:

1/2 cup shiro (white) miso

5 tablespoons unsalted butter at room temperature

2 teaspoons sherry vinegar (optional)*

Combine the miso with 5 tablespoons of the butter in a small bowl and beat with a wooden spoon until well mixed; the butter should be one color, not a streaky mess. You can refrigerate it, well wrapped, for a few weeks.

*Note: the original recipe included a drizzle of sherry vinegar so I added in with the miso/butter mixture.

 

[angak1]

lorijean posted this shrimp recipe up in 27690 and the miso butter is quite different with the ratio

interesting. doesn't 1/2 cup seem like a lot of miso for 5 T butter? then again, I'm not familiar with miso, but the other butter recipe had 2 T miso to a stick of butter.

http://www.foodandwine.com/recipes/grilled-shrimp-with-miso-butter

 

[traca]

I think the ratio is different because it's paired with delicate shrimp. David's version is bolder

b/c it has to stand up to more flavorful veg. In his recipe, it also has the fat from the poached egg to contend with. I roast about three heads of broccoli, then add about 2-3 tablespoons of the miso butter.

Also, my friend who hosted last week's Cook the Book is a Japanese chef and he had 5 different misos in his fridge. The flavors vary a lot. Mine is more rustic and chunkier. The one's he had were more refined in texture and flavor.

In a later post, the blogger says this miso was too salty. so heads up. I'm still poking around trying to figure out what brand he uses. Stay tuned.

http://momofukufor2.com/2010/02/pan-roasted-asparagus/

 

[charley]

That is about the ratio I used from that shrimp recipe--less butter and more

miso. It was perfect--or at least it was VERY good.

 

[karennoca]

I've never worked with Miso Paste and the miso butter intrigues me. I wonder

how it would be on grilled lamb rack? Do I find this in the refrigerated Asian noodle section?

 

[charley]

It might be good. I put it on a piece of fish we had. I think it would be good on veggies.

Yes, refrigerated, and I keep mine in the freezer (forever). I have a great salad dressing using miso--I'll look for it.
I will say that the marinade the shrimp was in blended with the miso sauce for a punch (I used chili garlic paste for that).