Miso Butter

A bowl of blended white miso and butter with a spoon.

Miso butter is fast and easy to make, and it adds a rich, umami flavor to a variety of dishes, from meats and vegetables to sauces and soup. It’s a great way to incorporate the complex flavor of miso into your dishes, and it’s surprisingly simple to make.

5 from 1 vote

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Prep Time: 5

Total Time: 5

Servings: -1/2 cups

Calories: 40kcal

Author: Pat Nyswonger

Ingredients

8 tablespoons butter room temperature
4 tablespoons white miso paste

Instructions

Place the butter and 1 to 2 tablespoons of miso paste in a dish and blend together with a spoon or spatula until well combined. Taste the miso butter and add additional miso paste if desired. See the notes for additional add ins.
Transfer to a covered container and refrigerate.
If you want to shape the miso butter into a log, spread it on a sheet of parchment or wax paper. Use a spatula to form a rough log shape and roll it into the paper.
Twist the ends and let it chill in the fridge. When it gets firm, you can slice pats of miso butter to melt over fish, steak, or chicken. See the recipe notes and the post for more ideas.

Notes

You can change the flavor profile and add one or more of the following ingredients: minced garlic, freshly chopped herbs such as thyme, rosemary, or chives, Worcestershire sauce, Sriracha or chili paste, Parmesan cheese, or honey.
Use miso butter to add umami flavor to fish, chicken, or steak. Stir it into soups and stews to create a rich depth of flavor. Add it to pasta, rice, popcorn, and garlic bread.
You can also use miso butter as a finishing condiment to grilled corn, sautéed vegetables, baked sweet potatoes, or mashed potatoes.
Miso butter can be made with either red or white miso paste.

How to Store:

Form into a log and wrap in parchment paper, twisting each end. Keep the log in the refrigerator and slice portions as needed.
Scoop into the cavities of an ice cube tray or onto a parchment-lined plate and when solid transfer the individual portions into a covered container.
Fill small 2-oz. portions in plastic lidded containers with the miso butter and use as needed.
Miso butter will keep in an airtight container in the refrigerator for up to a month or in the freezer for three months.