Before we get too far out of Momofuku obsessional context, I have to admit that David Chang basically brings out my inner 11-year-old because every time I hear “miso,” I snicker and think “Oh, oh! Me so…”
Me so butter, you so money, ok?
Miso butter is just an almost 1:1 mixture of white (shiro) miso paste and softened butter, with a splash of sherry vinegar for…what, I don’t know. Fun? Flavor? I was somewhat irritated that I had to go out to buy an entire bottle of sherry vinegar to use but two teaspoons for the recipe because really, what Korean will ever have use for sherry vinegar again? But I can’t imagine that vinegar wouldn’t last well into, well, forever. Or at least until the 30th or 40th time I make miso butter.
Because that’s probably how many times I will make it and smear it onto something and eat it with anything in the next few months.
In his Momofuku cookbook, David Chang presents the miso butter as part of a recipe for Pan-Roasted Asparagus with Poached Egg. I used green beans instead because…whatever. Except for sherry vinegar, you just go with what you’ve got, right? Long, green vegetables. Close enough. But not so close that you can smell them, if you know what I mean.
Miso Butter on Poached Eggs and Green Beans
based on Pan-Roasted Asparagus with Poached Egg and Miso Butter recipe in Momofuku
½ cup shiro (white) miso
5 tablespoons unsalted butter at room temperature, plus more to cook asparagus, green beans, or whatever vegetable you’re serving
2 teaspoons sherry vinegar
4 handfuls of green beans, sauteed in butter for about 3 to 4 minutes
4 poached eggs (David Chang slow poaches eggs, which is a technique that reads too intimidating to me because it involves a water bath, a thermometer, and worst of all, patience. I stick to regular eggs poached for a few minutes in vinegared simmering water.)
Make the Miso Butter
Combine the miso with 5 tablespoons of the butter in a small bowl and beat with a wooden spoon until well mixed; the butter should be one color, not a streaky mess. Reserve until needed; you can refrigerate it, well wrapped, for up to a few weeks.
To serve the Miso Butter
Heat 2 teaspoons sherry vinegar in a small saucepan over medium heat. After half a minute, add the miso butter, turn the heat to low, and stir to warm it through. When the butter has loosened slightly — it should have a certain viscosity to it and should not be melted — remove the pan from the burner and put it in a warm spot.
Season cooked asparagus or green beans or whatever vegetable with a pinch of salt if needed. Smear a quarter of the warmed miso butter into a thickish puddle in the middle of each plate. Divide the vegetbles among the plates and top each with an egg. Finish each with a few turns of black pepper and serve at once. I also added some crushed chili. Just for the fiery hell of it.