Miso Butterscotch Sauce

I can’t take credit for this recipe. This is a momofuku original, but unfortunately it appears that they’ve removed it from the internet. Luckily, I write down nearly every recipe I make, and I cannot allow this one to be lost. So, here’s my repost of their absolutely excellent umami-salty-sweet-fermenty miso butterscotch.

Ingredients

• 300g Shiro Miso Paste
• 200g Mirin
• 190g Light Brown Sugar
• 5g Sherry Vinegar
• 175g Unsalted Butter, Softened

Directions

1. Heat oven to 400ºF and line a baking sheet with a silicone mat or parchment paper. Unlike most of my recipes, a silicone mat will work better here, but either is fine.
2. Spread the miso into an even layer on the lined pan, about 1/4” thick.
3. Bake for approximately half an hour, until the miso is browned and downright burnt just around the edges. Remove from oven and let cool.
4. Using a blender, immersion blender, or a food processor, combine the baked miso with the remaining ingredients until smooth. If the miso was extremely dry from the oven, you may need to add a couple teaspoons of water to get everything to combine into a caramel-y texture.
5. Store in an airtight container in the fridge or freezer, until ready to use.