Posted on 4 Comments

Brown Butter Miso Spread

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. 

Print Recipe
5 from 1 vote

Miso Brown Butter Spread

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!
Prep Time10 mins
Cook Time30 mins
Course: Ingredient
Cuisine: Fusion
Keyword: Butter, miso, spread

Ingredients

  • 300 g double cream
  • 300 g unsalted butter
  • 75 g light olive oil
  • 200 g miso (a sweet white miso gives a sweeter taste; whilst a darker aged one will give one with a deeper flavour)
  • 75 g water
  • 5 g lecithin

Instructions

  • 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.
    Brown butter
  • 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.
Posted on Leave a comment

Mirin

Mirin

Mirin is a sweet wine used in Japanese cookery. In the UK we’re most familiar with its use in teriyaki sauce, but it is used in a wide range of other Japanese dishes.

Traditionally mirin is made from shochu, a Japanese spirit usually made from sweet potato. Shochu is difficult (and expensive) to get hold of so I’ve used vodka.

It’s really easy to make – just mix koji, cooked rice, and a neutral tasting spirit. Then leave at room temperature for 2 – 3 months. I mixed 300ml vodka, 100g koji and 100g of cooled, cooked rice. 

I’m really looking forward to tasting it as much of the mirin available in the UK is made from sweetners and not produced in the traditional way.


Posted on Leave a comment

Shoyu Koji

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!

Shoyu Koji

Use shoyu koji instead of soy sauce in any recipe to add a greater depth of flavour.
Prep Time5 mins
7 d
Course: Ingredient
Cuisine: Japanese

Ingredients

  • 100 g koji
  • 200 ml soy sauce
  • 100 ml water boiled, then cooled to room temperature

Instructions

  • 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.

Notes

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.