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Acclaimed chef Christina Tosi stumbled on this burnt miso “butterscotch” dessert topping while experimenting with new flavors for Momofuku Milk Bar. It may not look like much, but it’s easy to make (once you have the ingredients), keeps for weeks (if it’ll last that long), and goes great on, well, anything.
To make it, you’ll need shiro miso (which you may not have at home obviously, but Tosi explains you don’t have to run out and get premium miso for this,) sherry vinegar, mirin, brown sugar, and softened butter. You’ll spread out the miso on a silicone baking mat (parchment paper would probably work for this too) and put it in the oven at 400 degrees F (~204 degrees C) for about a half-hour. Then scrape the now brown, nutty, rich-and-delicious-smelling miso into a blender with the other ingredients, and make your sauce. It’s that simple, once you have what you need to make it.
One of the best things about this recipe is the way Tosi explains how it’s a bit “shabby chic,” meaning that even if you don’t have the ingredients, you don’t have to blow open your wallet on expensive versions of them to make this. She writes, over at Lucky Peach:
You take a few well-worn ingredients, add the cheapest form of miso, and make something greater than the sum of its parts. We originally used the resulting “miso butterscotch” as part of a deep-fried apple-pie dessert on the opening menu of Ko. But I guarantee that way more of it got heated up quickly in the microwave and drizzled over ice cream than on customers’ plates. Use it at home just like you’d use Hershey’s syrup!
Hit the link below for the full recipe, and measurements for all of the ingredients.
Burnt Miso Butterscotch Topping | Lucky Peach
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