@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/umami-butter/#recipe
headline
nameUmami Butter
descriptionButter can, in fact, get even better.
urlhttps://12tomatoes.com/umami-butter
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 3 tablespoons crumbled dried seaweed
  • 2 tablespoons soy sauce
  • 1 tablespoon of rice vinegar
  • 2 tablespoons mirin or sake
  • 1/2 (.75 oz) package dried shiitake mushroom
  • 2 tablespoons water
  • 1/2 lb (8 oz) unsalted butter, room temperature
  • pinch salt
Preparation
  1. Place seaweed in small saucepan along with soy sauce, rice vinegar, sake, mushroom powder, and 2 tablespoons water, adding more water if needed. Bring to boil and simmer until seaweed and mushrooms are soft.
  2. Remove from heat and transfer to metal or ceramic bowl. Allow to cool for 10 minutes. Blend cooked mixture in food processor until as smooth as possible. Blend 2 tablespoons of the mixture with butter in ceramic or glass dish and sprinkle with salt. Keep any remaining flavor mixture in fridge to season butter in future.
  3. Spread umami butter on toast, steak, potatoes, or any other foods where a savory addition would be welcomed. Keep unused umami butter in the refrigerator for up to 5 days.
Butter can, in fact, get even better.
Course: Side
Diet(s): Vegetarian, Vegetarian
Allergen(s): Milk, Gluten, Milk, Gluten

Recipe adapted from Little Day Out.

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Umami Butter

Umami Butter

4.7 from 3 votes
Cuisine: Japanese
Servings: Makes
Calories: 108kcal
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 3 tablespoons crumbled dried seaweed
  • 2 tablespoons soy sauce
  • 1 tablespoon of rice vinegar
  • 2 tablespoons mirin or sake
  • 1/2 (.75 oz) package dried shiitake mushroom
  • 2 tablespoons water
  • 1/2 lb (8 oz) unsalted butter, room temperature
  • pinch salt

Preparation

  1. Place seaweed in small saucepan along with soy sauce, rice vinegar, sake, mushroom powder, and 2 tablespoons water, adding more water if needed. Bring to boil and simmer until seaweed and mushrooms are soft.
  2. Remove from heat and transfer to metal or ceramic bowl. Allow to cool for 10 minutes. Blend cooked mixture in food processor until as smooth as possible. Blend 2 tablespoons of the mixture with butter in ceramic or glass dish and sprinkle with salt. Keep any remaining flavor mixture in fridge to season butter in future.
  3. Spread umami butter on toast, steak, potatoes, or any other foods where a savory addition would be welcomed. Keep unused umami butter in the refrigerator for up to 5 days.