serves
4-6
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
When I was first navigating my way through creating desserts for the Momofuku restaurants, I made this concoction of intentionally burnt shiro miso (shiro means white; it’s the most common type of miso) and other basic savoury pantry ingredients. I was trying to create desserts that incorporated the restaurant’s standard flavors, so there wouldn’t be a huge disconnect between dinner and what came after it.
Knowing that toasting and browning give added depth and character to otherwise one-note flavors led me to this amazing sweet, salty, umami butterscotch-like spread that works equally well for a plated dessert as it does for awesome ice-cream sundaes at home!
Ingredients
- ¼ cup shiro miso
- 4 tbsp (½ stick) unsalted butter, at room temperature
- ¼ cup packed light brown sugar
- ¼ cup mirin
- 1 tsp sherry vinegar
- vanilla ice-cream
To serve
- toasted pecans or cinnamon sugar
Instructions
Heat the oven to 200ºC (400ºF).
Spread the miso in a thin even layer on a baking mat or greased baking sheet and pop it in the oven for 10 to 15 minutes. The miso should be on the blackened side of browned (don’t be a wuss) and have an appetisingly burnt aroma.
Let the miso cool briefly so it’s easier to handle, then scrape it into a blender. Add the butter, brown sugar, mirin, and vinegar and blend until the mixture is homogenous and smooth. You’ve got miso butterscotch! Scrape it into a bowl, or store in the refrigerator, in an airtight container, for weeks.
Really need instructions to make a sundae? Fine! Grab bowls or fancy fluted glasses. Put a dollop of miso butterscotch in the bottom of each, then add a scoop of ice-cream, a fun garnish, and repeat: miso butterscotch, ice-cream, garnish. Build it high to the sky!
Recipe and image from Milk Bar Life by Christina Tosi (Crown Publishing, $59.99, hbk).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
When I was first navigating my way through creating desserts for the Momofuku restaurants, I made this concoction of intentionally burnt shiro miso (shiro means white; it’s the most common type of miso) and other basic savoury pantry ingredients. I was trying to create desserts that incorporated the restaurant’s standard flavors, so there wouldn’t be a huge disconnect between dinner and what came after it.
Knowing that toasting and browning give added depth and character to otherwise one-note flavors led me to this amazing sweet, salty, umami butterscotch-like spread that works equally well for a plated dessert as it does for awesome ice-cream sundaes at home!
