Miso butter has been a revelation to me; inspired by Chef David Chang of Momofuku in New York, it is something I now always keep in the fridge.
Miso Chive Butter with Sweetcorn Recipe
Here, miso butter is brushed on to sweet grilled corn, but I equally love it frozen and then grated on to a baked sweet potato, or cut into coins and served on grilled fillet steak. The creamy, salty flavours are offset by a deep tang, not dissimilar to the effect of a Béarnaise sauce. Here the deep, almost cheesy flavours bring sweet grilled corn to life. It is a great recipe for barbecues.
2tspJapanese 7-spice powder or chilli powderoptional
Put the miso in a medium bowl and, with a spatula, beat it for 1 minute until it is softer and more pliable.
Then add the softened butter and beat again for a further minute until fully combined.
Sprinkle the chives over and fold in carefully.
Lay out a large piece of cling film and scrape the butter on to it, then form it into a sausage shape.
Gather the ends of the cling film and roll it into a log shape with flat ends. Place in the fridge to chill for at least 2 hours. It will keep here for up to 3 weeks, or wrap it well again and freeze for up to 3 months.
When ready to cook, preheat the oven to 180°C/350°F/gas mark 4.
Steam the sweetcorn for 5–7 minutes until tender.
Then brush on the miso butter and put it into the oven or on to the barbecue for a further 5–6 minutes to brown slightly. (If you are cooking on a barbecue, keep turning every 2 minutes to char on all sides.)
Sprinkle with a pinch of Japanese seven-spice powder and serve at a barbecue, or as a simple starter.
This butter is really addictive simply as a spread on toast, or melted as a sauce for seafood, especially scallops or prawns. Try it with different fresh herbs, or darker miso, for a varietyRecipe from Miso Tasty Cookbook, Pavilion BooksPhotography by Yuki Sugiura
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