I think this might be my favourite thing to make with miso. It tastes like condensed milk and toffee, with a depth of savouriness that is impossible to describe. It’s so delicious I’ve been eating it straight from the jar – not something I advise as it is basically just butter, cream and miso!!
This brown butter spread can be used in all your cake/biscuit recipes to replace the normal butter – giving all your bakes an extra depth of flavour that will impress even the most sceptical of miso eaters. Or it can be spread onto pancakes, waffles, or anywhere else you need butter with an extra special quality.
This recipe was given to me by the incredibly knowledgeable Cooking with Q. Follow him on YouTube or Instagram for lots more ideas for cooking with fermented foods.
This butter will add an amazing depth of flavour to all cakes or biscuits - or you can spread it on pancakes/waffles. You can even eat it straight from the jar!
Keyword: Butter, miso, spread
75glight olive oil
200gmiso(a sweet white miso gives a sweeter taste; whilst a darker aged one will give one with a deeper flavour)
Gently boil the double cream until most of the water has evaporated and the cream begins to change colour.
Add the butter and continue to boil, stirring frequently. It will look as though it has curdled, but don't worry - this is normal!
When the butter begins to change remove from the heat and transfer to a heatproof bowl to cool.
Whilst the butter is cooling, add the miso, water and lecithin to a blender and blend until smooth. With the blender still running, slowly pour the oil into the mixture.
When the butter has cooled, slowly add the butter mixture to the running blender, ensuring all solids are transferred across too.
You can now transfer the mixture to a freezer for long term storage or whip it with a hand mixer to produce a fluffy pale mixture - which can be used straight away or stored in a fridge for a few weeks.
Shoyu koji is made by mixing soy sauce with koji. This means it combines the flavour of soy sauce with the power of koji. Use it in place of soy sauce in any recipe for an extra depth of savoury flavour.
The real power of shoyu koji comes when you use it as a marinade – coating food for a few hours/overnight so the koji can perform it’s magic.
If you use it in a marinade:
Carbohydrates (like rice or potatoes) will become sweeter
Proteins (like beans or meat) will be broken down into delicious amino acids – which are especially beneficial for our nutrition.
Meat will become more tender
It is really simple to make – just mix koji and soy sauce together, then leave at room temperature for 7 days.
If you can’t wait then it is perfectly safe to eat it before the 7 days are up, it just won’t have reached maximum deliciousness!
Use shoyu koji instead of soy sauce in any recipe to add a greater depth of flavour.
100mlwaterboiled, then cooled to room temperature
Mix the ingredients together in a jar
Place a lid on the jar and leave to ferment at room temperature for 7 days.
After 7 days it is ready! At this stage you can either blend it until smooth or sieve to remove the rice. Use instead of soy sauce, to add a rich umami flavour to any dish. Transfer to a fridge, where it can be stored for at least a month.
Note: The photos in the recipe instructions are using Fava Bean and Toasted Rice Shoyu, instead of soy sauce. This is much lighter in colour than the traditional Shoyu koji (main post photo) and has the added benefit of being gluten/soy free.Shoyu koji made from fava bean and toasted rice shoyu is also clear, when filtered from the rice at the end. This means it can be used to add a real depth of flavour to clear liquids, without altering the clarity.
Amazake is a traditional Japanese drink made from koji. It can be drunk ice cold in Summer, or gently heated to provide a delicious warm drink in Winter. It has recently been labeled as a super food due to it’s high nutritional content – including complex B vitamins and all the amino acids the body […]
Sweet white miso (for example, 10 Day Miso) is perfect in salad dressings – it adds a depth of flavour that brings dishes to life. I’ve chosen hazelnuts, as they’re in season at the moment, but all nuts work well in this warming autumnal salad. Warm Broccoli and Hazelnut Salad with a maple, hazelnut and […]