Easy Miso butter recipe

Easy Miso Butter Recipe

Post by Alex Brad
Miso butter is a delicious and versatile condiment that combines the umami flavors of miso paste with the richness of butter. It is commonly used in Japanese cuisine but has also gained popularity in many other culinary cultures.

To make miso butter, you'll need the following ingredients:

- 1/2 cup unsalted butter, at room temperature
- 2 tablespoons miso paste (white or red miso, depending on your preference)
- Optional: additional seasonings like garlic, ginger, or herbs, to taste

Directions  to make a simple recipe of miso butter:

1. Combine the softened butter and miso paste in a mixing bowl. If desired, add any additional seasonings you'd like to incorporate.
2. Mix the ingredients together with a fork or spoon until well combined. Make sure the miso paste is evenly distributed throughout the butter.
3. Transfer the miso butter onto a plastic wrap or parchment paper sheet once thoroughly mixed.
4. Roll the butter mixture into a log shape, twisting the ends of the plastic wrap or parchment paper to seal it.
5. Place the miso butter log in the refrigerator for at least 1 hour to allow it to firm up.
6. Once the miso butter is chilled and solid, it's ready to use!

Miso butter can be used in various ways like these suggestions:

- Spread it on toast, bagels, or crackers for a savory twist.
- Use it as a topping for grilled or roasted vegetables to add depth of flavor.
- Toss it with cooked pasta or rice for a quick and flavorful sauce.
- Melt it and drizzle over seafood, such as grilled fish or shrimp.
- Spread it on corn on the cob or grilled corn for a tasty upgrade.
- Add a pat of miso butter to your steaks or grilled meats while they're resting to enhance the richness.
You can experiment with different seasonings and combinations to customize the miso butter to your taste.

Nutritional values for shiro miso

The nutritional values of shiro miso (white miso) can vary slightly depending on the brand and preparation, but here are approximate values per 100 grams:
Calories: around 200-250 calories
Protein: 12-15 grams
Fat: 5-8 grams
Carbohydrates: 25-30 grams
Fiber: 5-6 grams
Sodium: 1,000-1,200 milligrams

It's important to note that miso is a concentrated ingredient, so the serving size is usually smaller than 100 grams when used in recipes. Miso is also a good source of various vitamins and minerals, including vitamin K, manganese, copper, and zinc. Additionally, miso contains beneficial compounds such as probiotics and antioxidants.
However, it's worth noting that miso is relatively high in sodium, so individuals on a low-sodium diet should consume it in moderation. Also, the exact nutritional values may vary, so it's best to check the packaging or nutritional information provided by the specific brand of shiro miso you are using.

Miso Origin

Miso is a traditional Japanese condiment that has been a staple in Japanese cuisine for centuries. Its exact origins are not entirely clear, but it is believed to have originated in China and was brought to Japan around the 7th or 8th century.
Miso is made by fermenting soybeans with salt and a type of mold called koji (Aspergillus oryzae). The fermentation process can vary in length, resulting in different flavors and colors of miso. There are generally three main types of miso:
White Miso (Shiro Miso): This is the mildest and sweetest type of miso. It is fermented for a shorter period, usually around 3-6 months. It has a light yellow color and a delicate flavor.
Red Miso (Aka Miso): Red miso is fermented for a longer time, typically between 1-3 years. It has a deeper, more robust flavor and a reddish-brown color.
Mixed Miso (Awase Miso): Awase miso is a blend of different types of miso, usually white and red miso. It offers a balance of flavors and can be used in a variety of dishes.
Miso is used in a wide range of Japanese dishes, including soups (such as miso soup), marinades, glazes, dressings, and sauces. It adds a rich umami flavor to foods and is also valued for its potential health benefits.
While miso has its origins in Japan, it has gained popularity worldwide and is now used in various cuisines and fusion dishes around the globe.
Thank you and Bon Appetite for your dishes with miso butter.
Alex Brad


You can try one of miso recipes here:
Roasted Asparagus Eggs and Miso Butter
Miso Glazed Salmon
Wrap Food for a Simple Flavor: Miso Salmon with Mushrooms

You can try other interesting recipes in Topkitchenrecipes.blogspot.com such like:
Roasted Asparagus with Eggs and Miso butter Recipe
Fish Filets with Stuffing Recipe

Roasted Asparagus Eggs and Miso Butter

Roasted Asparagus with Eggs and Miso Butter

This is a recipe that I like very much and the final dish will be very tasty.This a very interesting and tasty recipe with asparagus, eggs, and miso taste and flavor that could be eaten alone or as a side dish.

Author:Adapted recipe from Momofuku By David Chang and Peter Meehan

Roasted Asparagus Eggs and Miso Butter

Prep Time: 2 min Cook Time: 12 min Yield: 1

Ingredients for recipe:

• Salt to taste
• A large bunch of thick asparagus
• 1/3 cup Shiro miso (white)
• 2 medium eggs
• 60 g (3 tbsp) unsalted butter, softened at room temperature, divided
• 5 ml (1 tsp) olive oil
• 5 ml (1 tsp) sherry vinegar
• 15 ml (1 tbsp) white vinegar
• ½ tsp dry oregano
• 4 cloves garlic, chopped
• 1 small red pepper, sliced
• 1 small hand of fresh parsley
• freshly ground multicolored pepper

Directions:
1. In a bowl, mix the miso and 3 tbsp butter together. Mix up until well combined, then put the bowl aside.
2. Snap off the bottom woody end of each asparagus stalk.  Shave off the tougher outer layer from each stalk.  
3. Heat a pan over medium-high heat and add butter and olive oil.  Once the butter is melted, add asparagus.  Cook until asparagus begins to turn golden brown on the bottom, about 2–3 minutes.  Season with salt and reduce heat to medium.  Turn asparagus over to cook on the other side until nicely browned and tender, about 3–4 minutes.  
4. While the asparagus is cooking, fill a saucepan with 4 inches of water and stir in white vinegar.  Break each egg into a teacup.  Use a spoon to stir the water until it forms a vortex.  Slide one egg into the center of the vortex.  Simmer the egg for a runny yolk for about 1 1/2 - 2 minutes.  Remove the egg from the pan with a slotted spoon to a plate.  Repeat with remaining eggs.  
5. Heat sherry vinegar in a small saucepan over medium heat until slightly reduced, about 10–15 seconds.  Add miso butter and remove from heat, stirring until well mixed. Put the 4 cloves garlic, chopped
and the small red pepper, sliced.  
Spoon miso butter onto the plate.  Add asparagus and top with poached eggs.  Season with multicolored pepper, fresh cilantro (optional), dry oregano, and fresh parsley.

Thats all. Bon Appetite!

What do you know about Shiro White Miso ?
Find below some interesting facts.
Classic white (shiro) miso, has a light miso flavor and low salt content with a natural sweetness created during fermentation.
A staple of Japanese cuisine, this paste is produced by the carefully controlled fermentation of soya beans using koji mould. Classically used with dashi stock to create miso soup, shiro miso is also a very effective marinade for meat and fish. The enzyme protease turns protein into amino acids with a rich umami flavor. Just a small amount used as a glaze on meat, fish, and vegetables is a very effective flavor enhancer.
White miso is also used in sweet dishes, combining very well with dairy products, adding depth and character. Other uses include dips, salad and vegetable dressings.Widely respected as some of the best miso in Japan for its traditional character and classic umami flavour.Ingredients of miso: Rice, soybeans, salt, alcohol (sugarcane, corn, rice), vitamin B2 (riboflavin).

What do you know about Asparagus? Find below some interesting facts.
Source:Wikipedia.org Only young asparagus shoots are commonly eaten: once the buds start to open ("ferning out"), the shoots quickly turn woody.Water makes up 93% of asparagus' composition. Asparagus is low in food energy and very low in sodium. It is a good source of vitamin B6, calcium, magnesium, and zinc, and a very good source of dietary fiber, protein, beta-carotene, vitamin C, vitamin E, vitamin K, thiamine, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese, and selenium, as well as chromium, a trace mineral that regulates the ability of insulin to transport glucose from the bloodstream into cells. The amino acid asparagine gets its name from asparagus, from which it was first isolated, as the asparagus plant is relatively rich in this compound.
The shoots are prepared and served in a number of ways around the world, typically as an appetizer or vegetable side dish. In Asian-style cooking, asparagus is often stir-fried. Cantonese restaurants in the United States often serve asparagus stir-fried with chicken, shrimp, or beef. It may also be quickly grilled over charcoal or hardwood embers, and is also used as an ingredient in some stews and soups. In recent years, asparagus eaten raw as a component of a salad has regained popularity, although it may cause digestive issues for some. Asparagus can also be pickled and stored for several years. Some brands label shoots prepared in this way as "marinated".

Thank you, Alex Brad

See other ideas for breakfast here:Breakfast Recipes

The nutritional values of shiro miso (white miso) can vary slightly depending on the brand and preparation, but here are approximate values per 100 grams:
Calories: around 200-250 calories
Protein: 12-15 grams
Fat: 5-8 grams
Carbohydrates: 25-30 grams
Fiber: 5-6 grams
Sodium: 1,000-1,200 milligrams
It's important to note that miso is a concentrated ingredient, so the serving size is usually smaller than 100 grams when used in recipes. Miso is also a good source of various vitamins and minerals, including vitamin K, manganese, copper, and zinc. Additionally, miso contains beneficial compounds such as probiotics and antioxidants.
However, it's worth noting that miso is relatively high in sodium, so individuals on a low-sodium diet should consume it in moderation.
Also, the exact nutritional values may vary, so it's best to check the packaging or nutritional information provided by the specific brand of shiro miso you are using.

You can try other interesting recipes in Topkitchenrecipes.blogspot.com such like:
Fish Filets with Stuffing Recipe
Mackerel Potato Salad Recipe

Miso Glazed Salmon

Miso Glazed Salmon Recipe

Source: http://www.simplyrecipes.com

Fermented soybean paste. Sounds great, right? Heh. But that's essentially what Japanese miso is, a savory, salty paste usually made with fermented soybeans or rice and barley. Rich in protein and nutrients, and utterly delicious, a little tub of miso is quite a useful ingredient to have on hand. Stir it with a little yogurt and rice vinegar for a quick and lovely salad dressing, or mix it with sake and toss it with stir-fried vegetables.


This recipe of salmon fillets with a miso glaze couldn't be easier. The strong flavor of the salmon holds up beautifully with the sweet and salty miso glaze. To make, you just mix miso, some sake and soy sauce into a marinade, coat the fillets, and let the salmon marinate while working on the rest of the meal. The fish cooks under the broiler in 10 minutes or less. Marinate the fish longer, even overnight, for more infused miso flavor. You can also dress up simple cod with this method.

Miso Glazed Salmon Recipe

Prep time: 35 minutes Cook time: 10 minutes
Red miso is stronger tasting than white miso. You can use either, but if using white miso, you may want to use a little more than if using red miso.

Ingredients for the recipe:

• 2 Tbsp red miso or 3 Tbsp white miso
• 2 Tbsp sake
• 2 Tbsp sugar (less or more to taste)
• 2 teaspoons soy sauce
• 4 6-ounce skinless salmon fillets

Directions:

1 Mix the miso, sake, soy sauce, and sugar in a small bowl. Adjust proportions to taste.

2 Pour half of the mixture into a container large enough to fit the salmon fillets, then pour the rest over the top of the fish. Make sure the fish is coated with the miso sauce. Cover the container and marinate for at least 30 minutes, and up to overnight.

3 Line a broiling pan with aluminum foil. Brush a little vegetable oil over the foil and lay the salmon fillets on top. Make sure there is an even, thin coating of marinade on top of the fish. Place the fillets no closer than about 6 inches from the broiler element in your oven. Broil for 6-10 minutes, depending on how thick the fillets are and how hot your broiler is. Keep an eye on the salmon. The marinade has sugar in it that can easily cause the glaze to burn. If it starts charring and the cooking isn't yet finished, place the fish on a lower rack in the oven.
Serve with rice and stir-fried vegetables.
Yield: Serves 4.

What do you know about Shiro White Miso ?
Find below some interesting facts.
Classic white (shiro) miso, has a light miso flavor and low salt content with a natural sweetness created during fermentation.
A staple of Japanese cuisine, this paste is produced by the carefully controlled fermentation of soya beans using koji mould. Classically used with dashi stock to create miso soup, shiro miso is also a very effective marinade for meat and fish. The enzyme protease turns protein into amino acids with a rich umami flavor. Just a small amount used as a glaze on meat, fish, and vegetables is a very effective flavor enhancer.
White miso is also used in sweet dishes, combining very well with dairy products, adding depth and character. Other uses include dips, salad and vegetable dressings.
Widely respected as some of the best miso in Japan for its traditional character and classic umami flavour.

Ingredients of miso: Rice, soybeans, salt, alcohol (sugarcane, corn, rice), vitamin B2 (riboflavin).

The nutritional values of shiro miso (white miso) can vary slightly depending on the brand and preparation, but here are approximate values per 100 grams:
Calories: around 200-250 calories
Protein: 12-15 grams
Fat: 5-8 grams
Carbohydrates: 25-30 grams
Fiber: 5-6 grams
Sodium: 1,000-1,200 milligrams
It's important to note that miso is a concentrated ingredient, so the serving size is usually smaller than 100 grams when used in recipes. Miso is also a good source of various vitamins and minerals, including vitamin K, manganese, copper, and zinc. Additionally, miso contains beneficial compounds such as probiotics and antioxidants.
However, it's worth noting that miso is relatively high in sodium, so individuals on a low-sodium diet should consume it in moderation.
Also, the exact nutritional values may vary, so it's best to check the packaging or nutritional information provided by the specific brand of shiro miso you are using.

Thank you and Bon Appetite!

If you like Mackerel With Vegetables you can check this interesting and delicious recipe here:Mackerel With Vegetables in Oven Recipe

If you like Pad Thai Omelette you can check this interesting and delicious recipe here: Pad Thai Omelette Recipe

If you like Fish Filets in Tomato Sauce you can check this interesting and delicious recipe here: Quick Fish Filets in Tomato Sauce Recipe

If you like Fish Filets with Stuffing you can check this interesting and delicious recipe here:Fish Filets with Stuffing Recipe

If you like Roasted Asparagus with Eggs and Miso Butter you can check this interesting and delicious recipe here:Roasted Asparagus with Eggs and Miso butter Recipe

If you like Octopus you can try this interesting and delicious recipe hereOctopus with Potatoes in Oven Recipe

Miso Salmon with Mushrooms

Miso Salmon with Mushrooms

Posted by Marc Matsumoto
Source: http://www.pbs.org

Miso Salmon with Mushrooms

This miso salmon recipe is cooked in aluminum foil and allows the steam to heat the salmon in its own juices. Food blogger Marc Matsumoto breaks the flavor combinations for this dish in a full post on the Fresh Tastes blog.

Ingredients for the recipe

• 2 salmon fillets (about 12 ounces)
• 6 ounces assorted mushrooms, trimmed and chopped
• 2 tablespoons miso
• 2 tablespoons mirin
• 2 tablespoons butter
• minced chives or scallions for garnish

Directions

1. Preheat the oven to 400 degrees F.
2. In a small bowl combine the miso and mirin and stir until smooth.
3. Cut two sheets of heavy-duty aluminum foil. If your aluminum foil is thin, just fold over a large sheet to make it double layered.
4. Place a salmon fillet in the center of each piece of foil. Salt and pepper the salmon. Top each piece of salmon with half the mushrooms. Add 1 tablespoon of butter to each package, and then divide the miso sauce between each one.
5. Fold the top and bottom of the package up and over the salmon until the two sides meet, then fold that edge over at least 3 times. Fold the left and right edges over at least three times each to make a sealed pouch for the salmon and mushrooms to cook in.
6. Place the packets on a baking sheet and put it in the oven for 15 minutes. When the salmon is done, use some scissors to cut the tops of each pouch and garnish with chives. Be careful when you cut into the packets, as the trapped steam can be very hot. Serve the salmon with some plain rice or boiled potatoes.

Yield: 2 servings

The nutritional values of shiro miso

The nutritional values of shiro miso (white miso) can vary slightly depending on the brand and preparation, but here are approximate values per 100 grams:

Calories: around 200-250 calories
Protein: 12-15 grams
Fat: 5-8 grams
Carbohydrates: 25-30 grams
Fiber: 5-6 grams
Sodium: 1,000-1,200 milligrams
It's important to note that miso is a concentrated ingredient, so the serving size is usually smaller than 100 grams when used in recipes. Miso is also a good source of various vitamins and minerals, including vitamin K, manganese, copper, and zinc. Additionally, miso contains beneficial compounds such as probiotics and antioxidants.
However, it's worth noting that miso is relatively high in sodium, so individuals on a low-sodium diet should consume it in moderation.
Also, the exact nutritional values may vary, so it's best to check the packaging or nutritional information provided by the specific brand of shiro miso you are using.

Thank you and Bon Appetite! Alex

If you like Roasted Asparagus with Eggs and Miso Butter you can check this interesting and delicious recipe here:Roasted Asparagus with Eggs and Miso butter Recipe

If you like Octopus you can try this interesting and delicious recipe hereOctopus with Potatoes in Oven Recipe