Seaweed and miso butter

Seaweed and miso butter

Umami-rich seaweed butter with miso will elevate your cooking to pro-chef levels. Use seaweed butter straight away or shape, wrap and freeze to use whenever your steak, fish or seafood needs a flavour boost.

Seaweed and miso butter

Try our blue-cheese or garlic and herb flavoured butters, too.

  • Time icon Hands-on time 15 min

Umami-rich seaweed butter with miso will elevate your cooking to pro-chef levels. Use seaweed butter straight away or shape, wrap and freeze to use whenever your steak, fish or seafood needs a flavour boost.

Try our blue-cheese or garlic and herb flavoured butters, too.

Nutrition: Approx per 10g disc

Calories
74kcals
Fat
8.2g (5.2g saturated)
Protein
0.1g
Carbohydrates
0.1g (0.1g sugars)
Fibre
0g
Salt
0.2g

Ingredients

  • 250g block unsalted butter (room temperature)
  • 5g dried wakame or dulse seaweed
  • 2 tbsp apple cider vinegar
  • 1 tbsp white miso paste
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Roughly dice the butter before you begin mixing it with the other ingredients to ensure an even distribution of the flavourings.
  2. Finely chop or crush the dried seaweed, then put in a small bowl. Pour over
    the apple cider vinegar and set aside for 10 minutes to lightly pickle and rehydrate. Add the seaweed and vinegar to the butter along with 1 tbsp white miso paste. To mix, you can either use a stand mixer with a paddle attachment to beat the butter and ingredients together (this gives a coarser finish, flecked
    with herbs). Or pop everything in a food processor to whizz all the ingredients into a smooth butter,  or stir ingredients into the butter with a wooden spoon (make sure your butter is super-soft to save on elbow grease).
  3. Once your seaweed butter is evenly mixed and tastes the way you want it to, it’s ready to use. Or wrap and freeze it, ready to be used whenever a dish needs something extra. Shape the softened butter into a sausage on a sheet of
    cling film, then wrap it up tightly, securing both ends by twisting or tying a knot. Put it in the freezer, where it will keep for up to 3 months. Whenever you need an instant hit of flavoured buttery goodness, slice off a thick coin or two from frozen, depending on how much you need, then rewrap and return the log to the freezer. Let the coins thaw for 20 minutes at room temperature or put straight in a hot pan to melt and baste whatever you’re cooking.

Nutrition

Nutrition: per serving
Calories
74kcals
Fat
8.2g (5.2g saturated)
Protein
0.1g
Carbohydrates
0.1g (0.1g sugars)
Fibre
0g
Salt
0.2g

delicious. tips

  1. Use it to…. add tonnes of umami-packed flavour to white fish or melt over prawn and scallop skewers for a rich Japanese-inspired finish.

Buy ingredients online

Recipe By:

Tom Shingler
Head of food, delicious.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Flavoured Butters

Try variations with caramelised onions; salted anchovies and lemon zest;...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.