miso butter

Try this tender and succulent Miso Butter Salmon pan-fried in a&nbsp;delicious savory sauce. Cooking time from start to finish is less than 30 minutes!

Miso Butter Salmon

salmon ((4-6 oz, 110-170 grams))

salt (I use Diamond Crystal; Use half for table salt)

black pepper

½ Tbsp all-purpose flour (plain flour)

shimeji mushrooms

shiitake mushrooms

Tbsp neutral-flavored oil (vegetable, canola, etc)

unsalted butter

Tbsp sugar

Tbsp sake

mirin

½ Tbsp soy sauce

chives

white sesame seeds

Gather all the ingredients.

Combine the ingredients for the seasonings (1 Tbsp miso, 1 Tbsp sugar, 2 Tbsp sake, 1 Tbsp mirin, 1 ½ Tbsp soy sauce).

Finely chop chives and cut off the stem of shimeji mushrooms. Separate shimeji into smaller pieces with hands.

Cut off the stem of shiitake mushrooms and thinly slice them.

Check to see if your salmon has any bone, and remove if there is any (it’s good to have a pair of&nbsp;fish bone tweezers). Pat dry the salmon with paper towel and season the salmon with kosher salt and freshly ground black pepper.

Sprinkle flour on the salmon and thinly coat it all over the salmon. The flour will prevent the delicious juice leaking from the salmon and it also acts as a thickening agent for the sauce.

Heat the olive oil in a frying pan over medium heat. Place the salmon from flesh side.  You can see how far you’ve cooked from the side of the fillet.  Don’t burn your salmon using high heat.  Cook for 5 minutes.

Flip so the skin side is on the bottom and add the shimeji and shiitake mushrooms. Cook the skin side for 5 minutes.&nbsp;

Then cook the sides of the salmon for 1 minute each.&nbsp;It is completely okay when there is a bit of translucent pink in the middle. The remaining heat will continue to cook the rest of the fish.

Add the butter and saute the mushrooms. Put the mushrooms on the salmon so salmon gets some of the delicious sauce.

Add the seasonings and coat the salmon using a spoon.

Transfer the salmon and garnish with the chives.

These Japanese-inspired, Kyoto Roasted Sweet Potatoes with Miso, ginger and scallions can be made vegan, using olive oil or coconut oil. A simple delicious vegan side dish that is easy to make and full of amazing flavor!

Kyoto Roasted Sweet Potatoes with Miso, Ginger and Scallions

yams (or small sweet potatoes) sliced in half, lengthwise

olive oil

olive oil, coconut oil, butter or ghee

shallot,

ginger

miso

salt

Scallions, sliced

Cut sweet potatoes in half lengthwise and place on a parchment-lined sheet pan, cut side down. Brush or spray the skin sides with olive oil.

Roast 30-40 minutes until fork tender (check at 30 mins, keeping in mind they need may need longer if very large) When tender, flip over and broil if they need more caramelization. Adding little color ( or char) around the edges is good here.

While they are roasting make the Shallot Ginger Miso &#8220;butter&#8221;. Heat the oil, butter or ghee over medium low heat, add the shallot and carefully sauté until golden, stirring often about 5-6 minutes. Add the ginger, cook 2-3 more minutes. Add the miso and using a fork, mash and it into the mixture, breaking it up as much as possible. It won&#8217;t get creamy, just mash the miso as best you can with the fork into the tiniest little bits, and let these bits get slightly crispy, sautéing 2 minutes or so. Turn heat off.

When sweet potatoes are caramelized to your liking, place on a platter flesh side up, reheat the miso butter, pierce the flesh in a few spots using a spoon, (so miso butter can get down inside) then spoon a tablespoon or two of the sauce over each one, making sure to include the flavorful &#8220;brown bits&#8221; ( shallot, ginger, miso).

Sprinkle with a little finishing salt ( I really like using smoked Maldon Salt here) and sprinkle with chopped scallions.

Enjoy as a side dish or as a vegan main, along with a salad.

This would be tasty with Teryaki Salmon and Bokchoy or Miso Baked Tofu 

Really satisfying with loads of flavor. Cravable. A little elegant.

This recipe was delicious!!!
I cooked this and added it to buckwheat with broccoli and tahini sauce.

https://content.jwplatform.com/videos/RVimKXFk.mp4

Baked Sweet Potatoes with Japanese-inspired flavors- ginger, miso and scallions. Video 

Kyoto Style Sweet Potatoes

This creamy miso udon is loaded with garlic, onion, and mushrooms sautéed in butter to create a delicate cream sauce to pair with your udon noodles. Garnished with nori and green onions, this one-pan creamy udon is so comforting and delicious, it will easily become your weeknight go-to.

15-Minute Creamy Mushroom Miso Udon

servings (500 grams) udon noodles (preferably frozen (see notes below))

tbsp butter

garlic (minced)

onion

mushrooms

oyster sauce (or soy sauce)

heavy cream (or evaporated milk)

tbsp miso paste (white

green onion and shredded seaweed/nori (for garnish)

To prepare frozen udon noodles, run hot water over them for a few seconds, using a pair of chopsticks to carefully loosen the noodles. Rinse with cold water, drain, and set aside.

Heat butter in a large pan over medium heat and add garlic and onion. Cook until aromatic, and add mushrooms. Add about 2 tbsp of water and oyster sauce to the pan and sauté for a few minutes until the mushrooms are lightly browned.

Add heavy cream and miso paste, and mix to combine. Bring the sauce to a boil, add the noodles and toss until evenly coated, and season with salt and pepper to taste. Garnish and enjoy!

You are so ready for this miso avocado toast! Super easy miso butter and a miso glaze bring this loaded toast to restaurant level tastiness!

Miso Makes The Best Avocado Toast

sourdough or seed bread (or 4 depending on the width of your loaf)*

butter

tsp miso paste

avocado (sliced)*

spinach*

lemon juice

tbsp hummus (homemade for extra savings!)

water

Slice your bread into nice thicker slices. In a small dish, combine vegan butter and 1 tsp miso paste. Stir together until nicely combined. Butter your sourdough slices with the miso butter mixture.

Heat a skillet on medium heat. When hot, toast each side of your bread for a couple of minutes. Lightly press down on the bread with a spatula to encourage even browning.

While your bread is toasting, prepare your avocado. 

Remove your toasted bread and add spinach to the skillet with a splash of lemon juice. Stir and cook until just wilted. Remove from the heat. 

Top your bread with hummus, then spinach, then avocado. 

In the same small dish used for the miso butter. Combine remaining 1 tsp miso, ½ tsp lemon juice and a dash of water (just enough to get a pourable but not runny sauce). Stir or whisk and drizzle over your prepared avocado toast. 

Top with a sprinkle of toasted sesame seeds, pumpkin seeds, hemp seeds, pickled red onion, or any other desired topping.

Beautifully charred Napa cabbage paired with a rich, umami miso butter. Suitable decadence for the humble vegetable.

Seared Napa Cabbage with Miso Butter

(700 g) Napa cabbage

vegetable oil, for searing

garlic, finely minced

light-brown miso

mirin (or sake)

(80 g) water

tamari soy sauce

nori (dried seaweed), toasted

toasted white sesame seeds

scallion, thinly chopped

Prepare Napa Cabbage. Start by washing the cabbage thoroughly. Note: Most of the dirt is between the outer leaves. I usually just peel them back slightly to wash, but you can also simply remove the few outermost leaves. Tie butcher's twine around the cabbage to secure the leaves, spacing each knot about 5 cm (2 inches) away from each other. Then cut the cabbage into circular 'steaks' by slicing in the middle between each knot. For each cabbage 'steak,' secure the leaves across the diameter with 3-4 more strings. Note: make sure to use extra strings to secure the leaves (especially the ones in the center). This not only helps develop a more even sear, but makes sure the 'steaks' don't fall apart when you try to flip it.

Sear the Cabbage. Preheat the oven to 420 F (215 C). Make sure your kitchen's ventilation is good here. Heat a cast iron skillet over high heat. Once it starts smoking, add about 1 tablespoon of vegetable oil and follow with the cabbage 'steak.' Note: each 'steak' will have a side with larger diameter due to the natural curvature of the cabbage. I usually sear the cabbage with the wide side down first, so the leaves won't come apart when they slightly shrink from cooking. For the first side, you want to sear until it is so deeply charred that you're afraid it is burnt, about 4-5 minutes. Carefully flip the cabbage and continue searing for about 2 minutes, then immediately transfer the skillet into the oven to roast for 5 minutes.

Prepare Miso Butter Sauce. While the cabbage is roasting, prepare this sauce. In a sauce-pan, melt vegan butter on medium heat and add minced garlic. Sauté the garlic until fragrant, and follow with miso, mirin, water, and tamari soy sauce. Stir to combine. Taste and adjust seasoning with salt — the sauce should taste overly salty by itself since the cabbage is not seasoned.

To Finish. Once cabbage is done, carefully remove butcher's twines and you'll find that it can open up just like a flower. Ladle the miso butter sauce all over, and garnish with toasted nori, toasted sesame seeds, and scallions. Enjoy immediately. P.S. this dish pairs well with a good (vegan) dry white wine (sauvignon blanc).

A simple and easy miso butter recipe made of miso, and unsalted butter that can be used for stir-fries, braising, noodles, or spread on toast.

Miso Butter

unsalted butter ((softened at room temperature))

miso paste ((white, yellow or red miso))

garlic

Softened unsalted butter and miso at room temperature for 4 hours.If you don&#39;t have time to wait for the butter to soften, you can soften it in the microwave for 15 seconds (do it in 2-3 second intervals). Do not melt the butter, you want to just soften it.

Preparation

Once the butter is soft enough to cut through with a butter knife, add it to a large mixing bowl and cut it up into small pieces.

Add the miso to the bowl on top of the butter.

Using a hand mixer, mix it until everything is evenly blended.

If you don&#39;t have a hand mixer, you can use the back of a spoon and mash the miso into the butter until everything is evenly mixed together. **Make sure you use a strong and sturdy spoon and not one that is soft and bendable.

You can use it right away or store it in the fridge for later.

Making the Miso Butter

Take a large piece of plastic wrap and place it on top of a cutting board.

Using a spoon, add the miso butter on to the plastic wrap. I like to place enough to make it about 1½ inches thick but you can make it thinner if you want to make thinner logs.

Bring the bottom of the plastic wrap to the top

Start rolling the log upwards gently.

Using your finger, try to remove any large bubbles or gaps in the roll by pressing down on it.

Start to roll up one side of the roll, and then roll the other side as well.

Once both sides have been rolled you can tighten the roll by rolling it some more until it becomes a firm tube.I like to roll them in opposite directions, so I will roll my right side upwards, and roll my left side downwards.

Place the rolls on a plate and let them set in the fridge overnight.

How to Roll Miso Butter into a Tube for Storage

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Miso Butter

Top 6 miso butter recipes from across the web

The most viewed miso butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Miso Butter Salmon

Kyoto Roasted Sweet Potatoes with M...

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Miso Butter

The most viewed miso butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine