Previously, on tastingmenu.wordpress.com –
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.
So I portioned out 1/2 stick of butter and got that to room temperature for blending.
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.
It was then getting a tablespoon out of my jar of Nobu-style saikyo miso
and blend it into the soften butter sufficiently
and then hand mix the crushed pecans into the blend.
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 https://tastingmenu.wordpress.com/2020/01/13/matcha-waffle-nobu-style ). And I must say both my wife and I enjoyed having this change of pace for a Sunday morning…