Miso Butter

• 4 T white miso
• 4 T butter (softened)
• 1 T rice vinegar (not flavored)
• 1/2 tsp pepper

Combine miso, butter, vinegar, and pepper in a small bowl and mix with a fork until well combined. Store in the refrigerator.

Uses:

• Massage bone-in, skin-on chicken thighs on both sides with the miso mixture; roast for about 35 minutes at 425 degrees.
• Saute spinach, chopped leeks, and peas in 1T olive oil, then stir in a little of the miso mixture and mix well, adding a bit of water if needed.
• Top a baked Japanese sweet potato with a dollop of the miso mixture.
• Put a bit of miso mixture on top of cooked carrots or asparagus before serving.
• Cook 16 oz linguine or spaghetti until al dente; reserve 1/2 c of the pasta water; whisk the miso mixture into the hot pasta water and then add that to the cooked pasta. Top with grated parmesan cheese.
• Smear the miso mixture over salmon before grilling.