Miso Smoked Butter
Japanese-inspired smoked butter with white miso and sesame for a deep umami flavor that transforms soups, noodles and steamed vegetables.
Ingredients(for 0.5 kg)
Instructions
Prepare miso butter
1 Std.Using a spatula, thoroughly work softened butter with shiro miso and freshly grated ginger into a homogeneous mass and let it rest at room temperature for 1 hour.
Cool and prepare smoker
20 Min.Load the smoker with cherry and alder wood chips in the cold smoke generator and cool the temperature to below 18°C, as miso is very temperature sensitive.
Cold smoking
2-3 Std.Cold smoke the miso butter in a flat ceramic dish for 2 to 3 hours, monitor the temperature closely and gently stir the surface every 30 minutes.
Finishing
4 Std.Stir sesame oil and toasted sesame seeds into the smoked miso butter, shape into a log on parchment paper and let it firm up in the refrigerator for at least 4 hours.
Pro Tip
Keep the smoking temperature strictly below 20°C, as miso can start to ferment at higher temperatures and develop unpleasant acidic notes.
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