Miso Compound Butter

Garlic-Ginger Sesame Base

• 1 tablespoon unsalted butter
• 1 clove garlic (finely grated or minced)
• 1 teaspoon fresh ginger (finely grated)
• 1 teaspoon rice vinegar
• 1 teaspoon honey
• ½ teaspoon toasted sesame oil

Compound Butter

• 1 cup unsalted butter (2 sticks, softened)
• 3 tablespoons white miso paste
• 1 tablespoon red miso, yellow miso, or brown miso (or additional white miso for a milder butter)
• 1 tablespoon fresh chives (thinly sliced)
• 1 teaspoon toasted sesame seeds (finely chopped, optional)
• ¼ teaspoon black pepper (coarse, freshly ground)
• ½ teaspoon Sriracha or chili garlic paste (optional)

Optional Finish

• toasted sesame seeds
• chives (thinly sliced)
• scallions (thinly sliced)
• chili crisp (for serving, not mixing into the log)

Instructions

1. Soften the Butter: Let the butter sit at room temperature until soft and spreadable, but not melted.1 cup unsalted butter
2. Cook the Garlic-Ginger Base: Melt 1 tablespoon butter in a small skillet over medium-low heat. Add the garlic and ginger and cook for 30–60 seconds, stirring constantly, until fragrant but not browned.1 tbsp butter, 1 clove garlic, 1 tsp ginger
3. Tighten the Vinegar and Honey: Add the rice vinegar and honey. Cook for 30–60 seconds, stirring often, until the mixture looks glossy and there is no loose liquid sitting in the pan. Remove from the heat and stir in the toasted sesame oil.1 tsp rice vinegar, 1 tsp honey, ½ tsp toasted sesame oil
4. Cool Completely: Transfer the garlic-ginger sesame base to a small bowl and let it cool completely before mixing it into the butter.cooled garlic-ginger sesame base
5. Blend the Miso Base: In a small bowl, stir the white miso and red, yellow, or brown miso together with the cooled garlic-ginger base until smooth.3 tbsp white miso, 1 tbsp red miso, cooled garlic-ginger base
6. Mix the Butter: Add the softened butter to a mixing bowl. Add the miso mixture, chives, toasted sesame seeds if using, black pepper, and Sriracha if using. Mix with a rubber spatula until evenly combined.softened butter, miso mixture, 1 tbsp chives, 1 tsp sesame seeds, ¼ tsp black pepper, ½ tsp Sriracha
7. Taste and Adjust: Taste the butter before adding anything salty. Add more white miso for a stronger miso flavor, more black pepper for bite, or a little extra chive for freshness.miso butter, white miso, black pepper, chives
8. Shape the Butter: Spoon the butter onto parchment paper or plastic wrap. Roll into a tight log, twisting the ends to seal. You can also pack it into a ramekin or airtight container.miso compound butter
9. Chill Until Firm: Refrigerate for at least 1 hour, or until firm enough to slice.chilled compound butter
10. Slice and Serve: Slice into rounds and serve over hot steak, chicken, pork chops, fish, shrimp, scallops, mushrooms, roasted vegetables, corn, potatoes, rice, noodles, or dinner rolls. Finish with toasted sesame seeds, chives, scallions, or a small spoonful of chili crisp if desired.finished miso compound butter, sesame seeds, chives, scallions, chili crisp