Miso Butterscotch



makes 1 cup

  • 100 g shiro (white) miso ¼ cup plus 2 tablespoons

  • 65 g light brown sugar ¼ cup plus 2 tablespoons

  • 67 g mirin ¼ cup plus 1 tablespoon

  • 15 g sherry vinegar 1 tablespoon

  • 58 g butter, melted 4 tablespoons, ½ stick


heat oven to 400 ℉.


Spread miso in a thin, even layer on a Silpat lined baking sheet and bake for 20-30 minutes. The miso should be on the blackened side of browned and should have an incredibly appetizing burnt smell to it.


Let the miso cool briefly, so it’s easier to handle, then scrape it into a blender jar.


Add brown sugar, mirin, vinegar, and melted butter. Blend on medium speed until the mixture is homogenous and smooth.

Strain through fine mesh sieve, and store in refrigerator for up to one month.