We used a ratio of 2 parts butter to 1 part miso in today’s recipe, but feel free to vary that to suit your tastes. Less miso will yield a smoother, creamier butter but it won’t have as much miso.
8 tablespoons (1 stick) unsalted butter, softened to room temperature
4 tablespoons white miso (also called shiromiso)
Combine softened butter and miso in a mixing bowl. Using the paddle attachment of your mixer, blend together.
Keywords: miso, butter