Sunday, June 30, 2013

Garlic and Chives Miso Butter

Tip:  Read directions completely before preparing.

1/2 cup (1 stick), unsalted butter, softened
2 tablespoons, white or yellow miso paste
1 tablespoon, finely minced chives
1 1/2 teaspoons, finely minced garlic

In a small bowl, stir together butter, miso, chives, and garlic.

Spoon butter mixture into an airtight container and cover.  Enjoy!

Tip:  The miso butter can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month. 

Miso is a fermented paste with a bold, salty flavor. Most of the miso sold in the U.S. is made from soybeans and rice or barley, but it can also be made from brown rice, millet, garbanzo beans, and other beans.

Why Try:
Miso is a source of umami, the Japanese fifth flavor that, roughly translated, means savoriness. A dab adds depth to glazes for fish, meat, and chicken, and will jazz up a stir-fry or a dressing for salads or slaws.

How To Buy and Store:
At natural foods stores, some supermarkets, and Asian markets you'll find three basic types. White miso is golden yellow and the mellowest of all; yellow miso (also golden in color) tastes stronger. Red miso (reddish-brown) is more pungent.

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