Miso Butter

Miso and I go way back. I’ve spent years seeking out artisan varieties and hunting in the refrigerated aisles of Japanese grocery stores, and I once spent several months attempting to ferment my own miso at home (the results were humbling). And yet, there’s always a plain plastic tub of white miso paste from the supermarket in my refrigerator. That no-frills paste is the star of this extraordinary miso butter. You don’t need anything fancier.

White miso, sugar, mirin, rice vinegar and grapefruit juice are combined in a saucepan and cooked down until the liquid evaporates and the mixture turns into a glossy, concentrated paste. It’s intensely savory with a faint citrus brightness running underneath. Then the butter goes in one tablespoon at a time. Once it solidifies, you can spoon it over roasted broccoli, tuck it under chicken skin before it goes into the oven, or stir it into a bowl of buttered noodles for dinner. A jar of miso butter in the fridge has a way of making everything else you cook taste better.

Miso Butter Ingredients

• White miso paste: Miso paste is an essential Japanese ingredient. White miso brings a mellow, salty depth that’s less intense than darker varieties. Look for it in the refrigerated section of Asian grocery stores or well-stocked supermarkets.
• Sugar: A small amount of sugar balances miso’s saltiness and helps the mixture reduce into a glossy, thickened paste as it cooks. It also encourages the butter to emulsify smoothly once it’s taken off the heat.
• Mirin: Mirin is a sweet rice wine that adds a subtle tang and complexity to the butter. If you can’t find it, a dry sherry with a pinch of sugar is a reasonable stand-in.
• Rice vinegar: Rice vinegar is mild and slightly sweet, providing just enough acidity to cut through the richness of the butter. Regular distilled white vinegar is too harsh here; stick with rice vinegar for the gentler profile.
• Grapefruit juice: Fresh grapefruit juice adds a bright, citrusy sparkle, bringing this compound butter to life. The slight bitterness of grapefruit plays especially well against the miso’s umami.
• Unsalted butter: Adding butter a tablespoon at a time off the heat ensures a smooth result. Stick to unsalted butter (miso already brings plenty of salt to the mix), and use the best butter brand you can find.

Directions

Step 1: Cook and reduce the miso mixture

In a small saucepan, combine the miso, sugar, mirin, rice vinegar and grapefruit juice over medium heat. Bring the mixture to a simmer and cook it, stirring, until the liquid has evaporated and the mixture has thickened, about five minutes. Remove it from the heat and let it cool slightly.

Step 2: Incorporate the butter and store

Add the butter, 1 tablespoon at a time, stirring until it’s fully incorporated. Store miso butter in an airtight container.

How to Use Miso Butter

• Dress up chicken thighs: Massage miso butter generously into bone-in, skin-on chicken thighs, then roast them in a hot oven until the skin is golden and lacquered. Serve the miso butter chicken with steamed rice and a quick side of chili crisp cucumbers for a weeknight dinner.
• Finish grilled or roasted vegetables: Miso butter melts beautifully over grilled asparagus or roasted broccoli, turning simple sides into something you’ll want to eat straight from the pan. The savory-sweet glaze caramelizes slightly along the charred edges, making it one of the best things you can do to a vegetable.
• Stir it into noodles: Melt a few tablespoons of miso butter in a skillet, toss in cooked noodles, and add a splash of starchy cooking water to pull it all together into a glossy, clinging sauce. A shower of sliced scallions and a soft-boiled egg on top make it a full meal.
• Use it as a finishing butter: Drop a pat of butter onto grilled steak, pan-seared fish or roasted salmon right before serving it. The residual heat melts the miso butter into a rich, umami-forward sauce.

How to Store Miso Butter

Store miso butter in an airtight container in the refrigerator, where it will stay fresh and ready to use whenever you need it. Make sure the container is well-sealed, as miso can absorb other flavors and odors in the fridge.

How long does miso butter last?

Miso butter keeps in the refrigerator for up to one week. For longer storage, transfer it to a freezer-safe airtight container and freeze it for up to several months.

Miso Butter Tips

Why didn’t my miso butter fully solidify?

Unlike traditional compound butters, miso butter will stay soft and scoopable. The miso paste and other liquid ingredients prevent it from firming up completely, so you can spoon it straight from the container without waiting for it to come to room temperature.

Can I use a different type of miso in miso butter?

White miso is the best choice for miso butter because its mild, sweet flavor won’t overpower the other ingredients. You can substitute red miso for white miso, but expect a saltier, more pungent result. Start with a smaller amount and taste as you go.