Name: Homemade miso butter
Prep time: 10 min
Total time: 10 min
Yield: 10
Cuisine: japanese
Ingredients: 0.25 cup miso paste; 2.25 sticks butter; 1 tbsp honey; 1 tsp soy sauce; 0.25 tsp chili flakes; pepper; salt

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Add butter to a bowl and beat with a hand mixer until soft and smooth. Add miso paste, honey, soy sauce, chili flakes, and season with pepper and salt. Mix until throughly combined.

Transfer butter to plastic wrap and tightly roll. Poke small holes in plastic wrap and gently squeeze out air pockets. Freeze for approx. 20 min., then slice for serving. Try with our recipe for corn with miso butter and enjoy!

Homemade miso butter

Mike, 1st: awesome, 2nd: check the portion tool. I looked at scaling it down and the amount of miso in imperial only changed to ⅛ cup and remained that to 1 serving. ⅛ cup of any miso would absolutely ruin anything when you reduce a recipe by that much. I looked and of course the metric measurements change dramatically. The portion tool should change to tablespoons and teaspoons because OMG ⅛ cup of miso with ¼ cup of butter is way too much.

Hello, just wanted to know how long does this butter lasts in the fridge? Can I keep it in the freezer?

So first part German and then suddenly English, could you please correct that.

Homemade miso butter

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Enjoy your meal!

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