📝 About This Recipe
This luxurious spread is a masterclass in balance, marrying the deep, salty funk of fermented soybean paste with the mellow sweetness of slow-roasted garlic and bright citrus notes. Originating from the Japanese tradition of 'Neri Miso' (simmered miso), this modernized version is whipped into a silky consistency that elevates everything from morning toast to evening charcuterie. It is an explosion of savory umami that transforms simple ingredients into a sophisticated, chef-quality appetizer.
🥗 Ingredients
The Roasted Base
- 2 pieces Whole Garlic Bulbs (tops sliced off to expose cloves)
- 2 tablespoons Extra Virgin Olive Oil (for roasting the garlic)
The Miso Blend
- 1/2 cup White Miso Paste (Shiro Miso) (mild and slightly sweet)
- 2 tablespoons Red Miso Paste (Aka Miso) (for deeper fermented flavor)
- 1/4 cup Tahini (well-stirred, creamy sesame paste)
- 4 tablespoons Unsalted Butter (softened at room temperature)
Brighteners & Seasonings
- 1 tablespoon Mirin (Japanese sweet rice wine)
- 1 teaspoon Rice Vinegar (to provide necessary acidity)
- 2 teaspoons Honey (to balance the saltiness)
- 1 teaspoon Ginger (freshly grated into a paste)
- 1 teaspoon Toasted Sesame Oil (for an aromatic finish)
- 1/4 teaspoon Red Chili Flakes (optional, for a subtle heat)
Garnish
- 1 teaspoon Toasted White Sesame Seeds
- 1 tablespoon Fresh Chives (finely minced)
- 1 pinch Shichimi Togarashi (Japanese seven-spice blend)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place the garlic bulbs on a small piece of aluminum foil, drizzle with olive oil, and wrap them tightly.
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2
Roast the garlic for 40-45 minutes until the cloves are completely soft and golden brown. Set aside to cool.
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3
Once cool enough to handle, squeeze the roasted garlic cloves out of their skins into a small bowl. Use a fork to mash them into a smooth paste.
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4
In a medium mixing bowl, combine the white miso and red miso. Use a rubber spatula to blend them until uniform.
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5
Add the softened butter and tahini to the miso mixture. Whisk vigorously (or use a hand mixer) until the texture becomes light and airy.
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6
Fold in the roasted garlic paste and the freshly grated ginger, ensuring no large clumps of garlic remain.
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7
Slowly incorporate the mirin, rice vinegar, and honey. These liquids will slightly thin the spread and add a glossy sheen.
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8
Drizzle in the toasted sesame oil and add the red chili flakes if using. Give it one final, thorough whip.
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9
Taste the spread. If it is too salty, add a touch more honey; if too rich, add a few drops of rice vinegar.
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10
Transfer the spread to a serving crock or an airtight jar.
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11
Let the spread sit at room temperature for 30 minutes to allow the flavors to marry before serving.
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12
Just before serving, sprinkle with toasted sesame seeds, minced chives, and a pinch of Shichimi Togarashi for a beautiful, professional finish.
💡 Chef's Tips
Use high-quality naturally brewed miso for the best probiotic benefits and depth of flavor. If your spread is too firm after refrigeration, let it sit at room temperature for 15 minutes or whisk in a teaspoon of warm water. Avoid using a food processor for the final mix if you want a fluffy texture; hand-whisking preserves the delicate aeration of the butter. For a vegan version, substitute the butter with a high-quality vegan butter block or increase the tahini and olive oil ratio. Store in the refrigerator for up to 2 weeks, but always serve at room temperature for the best spreadability.
🍽️ Serving Suggestions
Serve alongside warm, crusty sourdough bread or toasted baguette slices. Use as a dip for crisp crudités like sliced radishes, cucumbers, and snap peas. Slather onto roasted sweet potatoes or grilled corn on the cob for an umami boost. Pair with a glass of dry Junmai Sake or a crisp, cold Lager to cut through the richness. Spread a thin layer on a sandwich or burger bun as a sophisticated alternative to mayonnaise.