Miso Butterscotch Recipes

MISO BUTTERSCOTCH

Steps:

• Combine the cream and butter in a small saucepan, and cook over medium-low heat, stirring occasionally, until the butter melts.
• Stir in the miso and sugar and cook, stirring frequently, until the mixture is slightly thickened and shiny, 5 to 10 minutes. Taste and add a little more sugar if you think it's too salty (remember, you';ll be using it in savory dishes).
• Use right away or refrigerate, well covered, for up to 1 week and rewarm before using to loosen it up.

MISO BUTTERSCOTCH BUDINO

Steps:

• Place 1/2 cup cold water in a small bowl and sprinkle the gelatin over the top. Set aside until the gelatin sets and becomes a solid gel, about 10 minutes.
• Bring the cream and sugar to a simmer. Whisk in the butter, yogurt, miso, vanilla and salt. Remove from the heat and stir in the gelatin. Using an immersion blender, puree the mixture, then strain through a fine mesh strainer.
• Ladle or pour into 6-ounce serving bowls and chill in the refrigerator until set, 3 hours.
• Serve cold with fresh fruit and whipped cream.

MISO BUTTERFISH

Steps:

• Combine miso, sugar, sake, and mirin in a large glass or ceramic bowl; stir until sugar is dissolved. Add fish fillets and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours minimum.
• Remove fillets from the marinade and shake off excess. Discard the remaining marinade.
• Heat a large nonstick skillet over medium heat. Add fillets to the hot skillet in batches; cook until flesh flakes easily with a fork, about 5 minutes per side.

MISO BUTTER

Steps:

• Cream the butter and miso together with a fork, adding black pepper if you like.
• Use immediately, or roll into a log in plastic wrap and refrigerate or freeze for cutting into slices later.

MISO BUTTERSCOTCH SUNDAE

Steps:

• For the miso butterscotch: Melt the butter in a medium nonstick skillet over medium-high heat. Add the sugar and stir until combined. Stir in the miso, then add the heavy cream and vanilla and stir until the butterscotch is bubbling and thick. Turn off the heat.
• For the sweetened whipped cream: Place the cream in a large bowl or in the bowl of a stand mixer fitted with the whisk attachment. Add the sugar and vanilla extract and whip on medium-high speed (or by hand or with a hand mixer) until you have medium-stiff peaks (about 2 minutes using a stand mixer or 2 to 3 minutes with a hand mixer). Serve immediately.
• To serve, place some ice cream in each bowl. Drizzle with the butterscotch, add a dollop of whipped cream, sprinkle with smoked almonds, and serve immediately.