Miso is one of my fridge staples. If you are not in the know miso is a delicious Japanese seasoning, slightly salty and packed with umani. It is reputedly fantastically good for you, and being fermented keeps in the fridge for ages. There are lots of different types of miso, made with different grains and beans. I keep a dark barley and a light sweet white miso in the fridge all the time.
Miso is usually is sold as a paste in jars or pouches, but instant varieties are available usually mixed with freeze dried tofu and seaweed – they make a delicious and restorative soup – perfect for when you have overindulged the night before and also great for tummy upsets. Miso paste is stocked by Sainsbury’s, Waitrose, Ocado and most health food or Japanese shops. I usually buy the Clearspring brand.
Use miso in sauces, dips, salad dressings, casseroles and soups. Mix with oil and it makes a delicious coating for pasta and noodles; but my current favourite way to use it is in a herby butter, delicious on a rare steak.
Like many of my recipes, this is more of an idea and thus is very adaptable – use whichever herbs you have. My current batch contains tarragon, parsley and rosemary. Coriander works especially well. Add some lemon zest or chilli too. Use a darker miso for heavier herbs and a light one for more delicate ones.
Once made I pack this into pats in my silicone mini muffin pan and freeze them, once frozen pop them out of the pan and into a plastic pot until ready to use. It is an easier way to do it than rolling the butter into clingfilm wrapped log, chilling and then slicing. I imagine that using a silicone chocolate mould would make very attractive butter pats.
Recipe: Herby Miso Butter
100g unsalted butter – very soft – almost at melting point
3 tsp miso – I used barley
2 tbs finely chopped mixed herbs
Mix the butter and miso well. Stir in the herbs.
Pack into portions in a silicon baking tray and freeze. Pop out of the tray and keep in a plastic box in the freezer until ready to use.
Delicious on pasta or on a steak with a pinch of Maldon sea salt.