Miso Butter Sauce

Miso Butter Sauce

A rich, savory butter sauce rounded out with umami depth from white miso.

Total 12 min Makes 16 oz Calories 207/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Kosher

Allergens

Dairy, Soy

This sauce blends melted butter with white miso paste, a touch of mirin, and a splash of rice vinegar for a glossy, savory topping. It works well over grilled fish, roasted vegetables, steak, or noodles, and comes together in just a few minutes on the stovetop. The combination of fermented soybean paste and butter gives it a nutty, salty-sweet complexity typical of modern Japanese-inflected cooking.

Ingredients

  • 1 cup unsalted butter
  • 3 tablespoons white miso paste
  • 2 tablespoons mirin
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons water
  • 1 green onion, thinly sliced, for garnish

Method

  1. In a small bowl, whisk the white miso paste with the mirin, rice vinegar, and honey until smooth.

  2. Melt 2 tablespoons of the butter in a 9-inch skillet over medium heat. Add the minced garlic and grated ginger, and cook until fragrant, about 1 minute.

  3. Reduce heat to low and whisk in the miso mixture along with the water, stirring until smooth.

  4. Add the remaining butter a few tablespoons at a time, whisking constantly until each addition melts and the sauce turns glossy and emulsified.

  5. Remove from heat once all the butter is incorporated and the sauce is smooth and slightly thickened.

  6. Pour into a jar or serving dish and garnish with sliced green onion before serving warm.

Rate this recipe

★ 4.1 (1)

Miso Butter Sauce

This sauce blends melted butter with white miso paste, a touch of mirin, and a splash of rice vinegar for a glossy, savory topping. It works well over grilled fish, roasted vegetables, steak, or noodles, and comes together in just a few minutes on the stovetop. The combination of fermented soybean paste and butter gives it a nutty, salty-sweet complexity typical of modern Japanese-inflected cooking.

12 min 16 oz 207 cal

Ingredients

  • 1 cup unsalted butter
  • 3 tablespoons white miso paste
  • 2 tablespoons mirin
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons water
  • 1 green onion, thinly sliced, for garnish

Method

  1. 1

    In a small bowl, whisk the white miso paste with the mirin, rice vinegar, and honey until smooth.

  2. 2

    Melt 2 tablespoons of the butter in a 9-inch skillet over medium heat. Add the minced garlic and grated ginger, and cook until fragrant, about 1 minute.

  3. 3

    Reduce heat to low and whisk in the miso mixture along with the water, stirring until smooth.

  4. 4

    Add the remaining butter a few tablespoons at a time, whisking constantly until each addition melts and the sauce turns glossy and emulsified.

  5. 5

    Remove from heat once all the butter is incorporated and the sauce is smooth and slightly thickened.

  6. 6

    Pour into a jar or serving dish and garnish with sliced green onion before serving warm.