I love love LOVE gindara kasuzuke, miso-marinated black cod. The combo of the sweet miso and the fatty black cod/sable fish. Perfection. So when I bought a bunch of kabu (Japanese turnips which are MUCH different from western turnips) at the farmers market and wanted to come up with different dishes using kabu, I knew immediately what to do. I stumbled upon the epicurious recipe but it needs a bit of tweaking. I added a bit of sake into mine. Now I’m hooked. Miso butter, why have I not exploited you before?!
I am now experimenting with various vegetables and mushrooms. I made it with oyster mushrooms, divine. Can’t wait to try more combinations!! I am definitely stocking my fridge with a jar of my own miso butter using mom’s miso. Mi-so love you!