Best 6 Miso Butter With Chives Recipes
Miso butter with chives is a versatile and flavorful compound butter that can be used to enhance a variety of dishes, from roasted vegetables to grilled fish. The combination of miso paste, butter, and chives creates a savory, slightly sweet, and herbaceous spread that adds a depth of flavor to any dish. Whether you're a seasoned cook or a beginner, this article will provide you with everything you need to know to make the perfect miso butter with chives.
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MISO BUTTER
Years ago, David Chang of Momofuku showed me how to create a fantastic compound butter with miso. Use it melted on fish, chicken or steak (lots of umami); on asparagus, broccoli or carrots; or drizzled on a baked sweet potato (or a regular baked potato).
Provided by Mark Bittman
Categories condiments
Time 10m
Yield 4 to 8 servings.
Number Of Ingredients 3
Steps:
- Cream the butter and miso together with a fork, adding black pepper if you like.
- Use immediately, or roll into a log in plastic wrap and refrigerate or freeze for cutting into slices later.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 0 grams, TransFat 0 grams
SPICY CORN ON THE COB WITH MISO BUTTER AND CHIVES
Corn slathered in miso butter is special enough, so you're within your rights to ignore any other ingredients in this recipe. But for lovers of spice, the Japanese spice blend shichimi togarashi is worth seeking out. In English, it translates to "seven-flavor chile pepper," though not all of those seven flavors are chile: There's also roasted orange peel, sesame seeds, ground ginger and seaweed in the mix. Add it gradually, so as not to overpower the subtle flavor of the miso butter (and because everyone likes a different amount of spice). If you can't find shichimi togarashi, substitute crushed red-pepper flakes.
Provided by Emily Fleischaker
Categories vegetables, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)
- Meanwhile, in a small bowl, mix together butter and miso paste.
- Slather hot corn with miso butter. Sprinkle with chives and shichimi togarashi, and serve with lime wedges alongside for squeezing.
MISO BUTTER WITH CHIVES
This savory compound butter adds a hit of rich, nutty, sweet, salty flavor to everything from grilled meats and fish to roasted vegetables.
Provided by foodelicious
Categories Compound Butters
Time 5m
Yield 4
Number Of Ingredients 3
Steps:
- Mash butter and miso paste together in a small bowl until smooth. Add chives; stir until incorporated. Cover with plastic wrap and chill until firm.n
Nutrition Facts : Calories 118.4 calories, Carbohydrate 3 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 7.3 g, Sodium 236.6 mg, Sugar 1.5 g
MISO BUTTER
This flavorful compound butter is fantastic brushed onto fish, chicken, chops, eggplant, you name it. It's also delicious tossed with pasta and fresh herbs (clams would be a great addition here as well).
Provided by Martha Stewart
Time 5m
Yield Makes 1/2 cup
Number Of Ingredients 2
Steps:
- Mash together butter and miso in a bowl until smooth and combined. Miso butter can be refrigerated, covered, up to 2 weeks before serving.
MISO BUTTER ROASTED CHICKEN
I love this recipe for its simple front-end prep. Spatchcock the chicken yourself or ask your butcher to spatchcock it for you. Then the only work left to do is to chop the veggies. Once it's in the oven, there's ample time to set the table and talk. -Stefanie Schaldenbrand, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Mix mushrooms, potatoes, Brussels sprouts and garlic; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Place in a shallow roasting pan. , Place chicken on a work surface, breast side down and tail end facing you. Using kitchen shears, cut along each side of backbone; discard backbone. Turn chicken over so breast side is up; flatten by pressing down firmly on breastbone until it cracks. Place chicken on a rack over vegetables. Twist and tuck wings under to secure in place. Combine butter and miso paste; spread over skin (mixture will be thick). , Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours, covering loosely with foil after 45 minutes of cooking. (Miso mixture on chicken will appear very dark while roasting.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken. If desired, top with additional fresh thyme.
Nutrition Facts : Calories 653 calories, Fat 37g fat (13g saturated fat), Cholesterol 170mg cholesterol, Sodium 912mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 4g fiber), Protein 54g protein.
MISO-BUTTERED SUCCOTASH
The miso paste in this super simple and healthy canned vegetable recipe gives depth and a hint of savoriness. To brighten the flavor profile even more, you could add a splash of your favorite white wine. -William Milton III, Clemson, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high heat. Add red onion; cook and stir until crisp-tender, about 2-3 minutes. Add corn, edamame and red pepper. Cook until vegetables reach desired tenderness, 4-6 minutes longer., In a small bowl, mix butter and miso paste until combined; stir into pan until melted. Sprinkle with green onions and pepper before serving.
Nutrition Facts : Calories 193 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 464mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 6g fiber), Protein 8g protein.
Tips:
- Choose the right chives: Opt for fresh, vibrant chives with no signs of wilting or yellowing.
- Soften butter at room temperature: This ensures a smooth and creamy consistency when combining with other ingredients.
- Use high-quality miso paste: Look for authentic Japanese miso paste made from soybeans, rice, and koji.
- Adjust the miso-to-butter ratio: Customize the intensity of the miso flavor by adjusting the amount of miso paste used.
- Experiment with different miso varieties: Try different types of miso, such as white, red, or barley miso, to create unique flavor profiles.
- Use unsalted butter: This allows you to control the saltiness of the miso butter and prevents it from becoming too salty.
- Don't over-mix: Over-mixing can result in a grainy texture, so mix the ingredients just until combined.
- Chill before serving: Refrigerate the miso butter for at least 30 minutes before serving to allow the flavors to meld and firm up the butter.
Conclusion:
Miso butter with chives is a versatile and flavorful condiment that elevates a variety of dishes. Its umami-rich taste and vibrant green color make it a perfect addition to grilled meats, roasted vegetables, and even simple toast. With its easy preparation and customizable flavor profile, miso butter with chives is a must-try for home cooks looking to add a touch of sophistication to their culinary creations. Experiment with different miso varieties and ratios to create unique flavor combinations that suit your taste preferences. Whether you're spreading it on bread, melting it over grilled fish, or using it as a marinade, miso butter with chives is sure to become a staple in your kitchen.
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