This innocent looking container holds a magic ingredient that will take your food to the next level. What is it? Miso butter. Two ingredients - miso and butter - combine to make a perfect substance. So simple, but so good. You could just slap this on some toast and call it a day. But if you want to get a little more creative, I have a bunch of ideas for you.
First up - scallops seared in miso butter. That's it, it's that easy. I served these with my other miso obsession - miso creamed kale.
Next - broiled salmon topped with miso butter, served with miso butter glazed baby carrots and coconut-miso barley.
Moving away from seafood for a bit, I made this coconut chicken recipe and replaced the regular butter with miso butter. It made it so much better than the original, which I was already a fan of. I also used cherry preserves in the sauce because that's what I had, but apricot or peach would work better. I made a side salad with romaine, sliced radishes, blanched green beans, and a carrot-ginger dressing to go with it.
Lastly, we have a stir-fry made with miso butter. Fast, easy, and delicious. The salmon was broiled with a store-bought red miso and yuzu glaze. I'd say it wasn't any better than the salmon topped with the miso butter.
Best of all? All these meals are healthy and low-carb. Most of them are grain-free! What would you do with your miso butter?
inspired by Food 52
1 stick unsalted butter, softened
1/2 cup white shiro miso
Combine in a food processor, place in an airtight container, and keep in the refrigerator.
Seared Scallops with Miso Butter
Use 3-4 large scallops per person - rinse and pat dry. Heat miso butter (1/2 tbsp per person) over medium high heat in a large skillet until foamy.
Sprinkle scallops with a little pepper; place in skillet in single layer (you may have to work in batches). Cook, turning once, until brown on outside and just opaque in center, about 2-4 minutes per side. Serve immediately.
Broiled Salmon with Miso Butter
Use one 6-8 oz salmon fillet per person. Pat dry and sprinkle with pepper. Coat a large oven safe skillet with a thin layer of coconut oil and place over medium high heat. Set the broiler to high.
Place the fillets skin side down into the hot pan. Cook for 2 minutes, until the bottom is just starting to turn opaque. Transfer the skillet to the oven under the broiler and cook for another 2-4 minutes, being careful not to overcook. When the top and sides are opaque, remove from the oven. The fish should be a perfect medium at this point. Use a spatula to remove the fish from the pan (I slide it in between the skin and the fish to separate them and leave the skin in the pan).
Top with 1-2 tsp of miso butter and serve immediately.
Miso Butter Glazed Baby Carrots
One bunch of baby carrots serves two people. Remove greens and boil carrots until just tender, 5-7 minutes. Drain and place pot over medium heat. Return carrots and 1 tbsp or so of butter to pot and toss until coated.
Coconut Miso Barley
3/4 cup pearl barley
1 can coconut milk
1 tbsp miso butter
Combine ingredients in a pot and bring to a boil. Cover and reduce heat to simmer. Cook until barley is tender, about 40 minutes.
Coconut Chicken with Miso Butter
adapted from Seeded at the Table
1 cup sweetened coconut flakes
1/2 cup flour
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
4 boneless, skinless chicken breasts
1/4 cup miso butter, melted
1/4 cup preserves (apricot, peach, cherry)
2 tablespoons Dijon mustard
Preheat the oven to 400˚F. Line a baking sheet with parchment paper.
Lightly beat the egg in a medium bowl; set aside. Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl. Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture. Place on the baking sheet. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted miso butter. Bake for 30 to 40 minutes, flipping once halfway.
To prepare the sauce, mix the preserves and the Dijon mustard in a small bowl. Chill in the refrigerator until ready to serve.
Freezer Friendly: After baking the chicken, let cool completely then freeze in a freezer bag for up to 1 month. To reheat, bake in a preheated oven at 400˚F for 20 minutes.
Miso Butter Stir-Fry
serves 2 as a side
1 cup mixed vegetables (I used carrots, green beans, radishes, and scallion whites).
1/2 tbsp neutral oil (I use avocado oil for high heat, it is non-toxic unlike canola oil)
1/2 tbsp miso butter
1 clove garlic, minced
1 tsp grated ginger
1 tbsp soy sauce
1/2 tbsp mirin
toasted sesame seeds, to serve
Heat oil and miso butter in a large saute pan over medium high. Add longer cooking veggies first (like carrots), then softer veggies. Cook only until just done (you want them tender-crisp), this should be less than 5 minutes total. Add in the garlic and ginger and cook for 1 minute, then add the soy and mirin and cook for another minute. Remove from heat, sprinkle with sesame seeds, and serve.