A Japanese version of beurre café de Paris. Packed with flavour (and garlic!). Spread it on toast, roast a slice with a blowtorch over some meat, fish or rice.
Ingredients
| 120 | gr | unsalted butter, room temp |
| 25 | gr | garlic, chopped (approx 1 bulb) |
| 30 | gr | soy sauce |
| 25 | gr | white miso paste |
| 5 | gr | Nikkei togarashi (Japanese chili blend) |
Method
Soften the butter and chop the garlic.
Mix the ingredients in a small food processor.
Make a roll of butter using some cling foil/plastic wrap and refrigerate.