Nobu Miso Pecan Compound Butter For Matcha Waffles

Previously, on –


In looking back at my Nobu-style matcha waffle project, I figured out could make the ‘yuzu honey’ sauce garnish by melting 3 T of yuja and 1/2 T of water.  But what of the pecan miso butter?   After doing some reading about the web, it occurred to me that what I was considering was a compound butter of Nobu-style Saikyo miso, crushed pecans and butter.  The template I considered was that for honey pecan compound butter at

  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 tablespoons honey (use Nobu-style Saikyo Miso here)
  • 1/6 cup finely chopped toasted pecans (2 T+2t)

where the miso would supply both the sweetness and the salt.

a bit of butter and whole toasted pecans

So I portioned out 1/2 stick of butter and got that to room temperature for blending.

hand crushing a handlful of pecans for the compound butter

And since it was such a small amount of pecans, I decided the quickest way to get them prepared was to put them into a ziplock plastic bag and handcrush them.

grabbing my jar of Nobu-style Saikyo Miso for the sweet/savory element of the compound butter

It was then getting a tablespoon out of my jar of Nobu-style saikyo miso

combining the miso and butter first

and blend it into the soften butter sufficiently

…then adding in the crushed pecans (nice and chunky style!)

and then hand mix the crushed pecans into the blend.

all mixed and ready for the refridgerator for later use

I got the rest of the ingredients together for a Sunday morning breakfast of matcha waffles, yuja honey and the pecan miso butter (see the update to ).  And I must say both my wife and I enjoyed having this change of pace for a Sunday morning…

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