Garlic Miso Butter for Veggies, Meat, and More (Quick & Easy)
Stock this garlic miso butter in your fridge to save yourself on busy weekdays! The balance of savory and creamy flavors is so addictive.
Ingredients
- 4 tablespoons unsalted butter ½ stick
- 2 tablespoons miso (see Note 1)
- 1 garlic clove minced or crushed
- Add-ons such as citrus zest and juice, and ground black pepper (optional)
Instructions
- Soften the butter: Microwave 4 tablespoons unsalted butter for 10-15 seconds until it's soft but not melted.
- Mix the butter and miso: Stir the butter and 2 tablespoons miso together until well combined.
- Add garlic: Toss in 1 garlic clove (minced or crushed) and mix it all up.
- Serve or store: Serve right away or wrap it in parchment paper and store it in the fridge for later!
Notes
- (Note 1) Types of miso: You can use any kind of miso—shiro (white), aka (red), etc. I recommend using white miso if you want to keep the color of the butter. Be aware that aka (red) miso tends to be saltier, so adjust the amount accordingly.
- Serving Suggestions: You can use this miso butter in so many ways! Try it on baked salmon, chicken, or steak, or spread it on toast. It’s also great for stir-frying veggies like sweet potatoes, green beans, or bok choy—add sesame oil or gochujang for extra flavor! You can mix it into warm rice, soups, or even pasta (mushrooms go really well with it).
- Storage Instruction: Wrap the leftovers in parchment paper to form a log shape, then twist the edges like a candy wrapper. Store in the fridge for up to 2-4 weeks or in the freezer for up to several months.