Kombu Miso Butter Recipe: Umami Spread for Vegetables & Seafood

• 5 inch piece (about 5 g) dried kombu
• 2/3 cup (160 ml) water
• 1 tbsp (15 ml) mirin
• 1 tbsp (15 ml) rice vinegar
• 1 tsp (6 g) sugar
• 1 tbsp (15 ml) soy sauce
• 1 tbsp (20 g) miso paste
• 1/2 cup (113 g) butter — I used PC Dairy Free Butter
• 2 pieces (3 g) seasoned nori
• Salt, to taste

Instructions

1. Break the kombu into pieces and place them in a small saucepan with the water. Heat gently over low heat until just beginning to bubble, then remove from heat. Let the kombu steep for at least 30 minutes. Remove the kombu and reserve for later use.
2. Return the saucepan to medium-low heat and add mirin, rice vinegar and sugar. Simmer for about 5 minutes. Add the soy sauce and simmer another 2 minutes, reducing the liquid until approximately 1 to 1½ tablespoons remain. Turn off the heat and whisk the miso into the warm liquid through a small strainer to dissolve it fully.
3. Combine the butter, reduced seasoning, reserved kombu and seasoned nori in a food processor. Blend until smooth and well combined. Taste and adjust salt as needed.
4. Transfer the kombu miso butter to an airtight sterile container. Refrigerate for up to 10 days or freeze for up to 3 months.

• Helpful Equipment: food processor, small saucepan, fine strainer, miso muddler (or small whisk).
• Nutritional Information Disclaimer: Nutrition estimates are approximate and calculated with an online tool.