How to make different Japanese flavored butters
In Hokkaido, Tim Anderson’s latest cookbook, you take a culinary journey to the northernmost island of Japan. Hokkaido is known for its unique mix of Ainu gastronomy (the indigenous population), Japanese traditions and European influences. Think sweet corn with miso butter, smelt tempura, yakisoba with scallops and Genghis Khan (grilled lamb with vegetables). This book immerses you in Hokkaido’s rich and varied cuisine. Let’s start by making Japanese flavored butters.
Japanese butters with flavorings
Tim: “The butter in Hokkaido doesn’t need any frills, but why not take it up a notch by adding flavorings? These are some of my favorites that you may encounter in Hokkaido’s cuisine. Soy sauce or miso with butter are fairly common, versatile combinations; the lavender butter is indeed a little more specific. I ate this butter with potatoes at Tomita Farm – a perfect combination.”
Soy sauce butter
For approximately 100 g – enough for 2 to 4 different dishes
- 2 tbsp shōyu (Japanese soy sauce, available at Asian grocery stores)
- 75 g butter, at room temperature
Preparation
Beat the shōyu into the softened butter little by little, until the soy sauce has been fully incorporated.
Uses
Let it melt over corn, scallops, potatoes, steak, cabbage or noodles. It goes with practically anything.
Miso garlic butter
For approximately 100 g – enough for 2 to 4 different dishes
- 50 g miso
- 50 g butter, at room temperature
- 1 clove garlic, grated (optional)
Preparation
Mash the miso with the butter (and the garlic, if using) until smooth.
Uses
Delicious on grilled seafood, especially scallops, prawns or white fish; also tasty with lamb, corn, asparagus or rice.
Lavender butter
For approximately 100 g – enough for 2 to 4 different dishes
- 100 g salted butter
- 1 tbsp lavender buds (available online, among other places)
- oil-based lavender-colored food coloring, as needed (optional)
Preparation
Add half of the butter and the lavender buds to a pan over low heat. Melt the butter and let the lavender flavor infuse into the butter for 10 minutes; keep the heat low so the butter does not brown. Pour the melted butter through a sieve and mix it with the remaining butter. If desired, stir in enough food coloring to turn the butter light purple. Leave to set in the refrigerator.
Uses
Let it melt over potatoes with plenty of sea salt or drizzle over roasted lamb or chicken. Also delicious on toast with honey.
Title: Hokkaido
Author: Tim Anderson
Price: €32.50
Publisher: Cood Cook
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