Umami Butter

Ingredients

• 2 tbsp Sesame seeds
• 2 Nori sheets
• 500 g Unsalted butter
• 1 tbsp White miso paste (shiro)
• 1 tbsp Soy sauce
• 1 tsp Chili oil (Description lists 1 tsp; transcript says a few drops.)

Steps

1. 1

   Toast the sesame seeds over low heat, slowly, until they reach the color shown by the creator.

2. 2

   Toast the nori sheets until crisp and toasty rather than soggy.

3. 3

   Brown the butter. Carefully transfer it to a heatproof bowl once it is beautifully brown.

4. 4

   Add the white miso paste to the browned butter and mix thoroughly.

5. 5

   Add the toasted sesame seeds and crispy nori to the butter mixture.

6. 6

   Add the soy sauce and mix to combine.

7. 7

   Set the mixture over a water bath for four hours, as stated in the transcript, until ready.

8. 8

   Finish with chili oil.

Notes

The transcript mentions a four-hour water-bath step but does not specify the bath temperature or further handling/storage instructions. The description lists 1 tsp chili oil; the transcript describes adding a few drops.

Nutrition per serving

• condiment
• vegetarian
• gluten-free
• stovetop
• compound butter