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Author Notes: there is a udon noodle bar in london called that goes by the name koya. i am particularly partial to the koniko - hand pulled udon in a umami broth with mushrooms and walnut miso. this miso walnut butter is inspired by them but plays on savoury-sweet. i love it on sourdough for door step toast. —mehrunnisa
Makes a small jar
tablespoons blonde miso
tablespoons runny honey
- Pre-heat the oven to 180 celsius. Place the walnuts on a rimmed baking sheet. They should be in a single layer. Toast them for around ten to fifteen minutes making sure to move them around every five minutes. Do keep a close watch on them as nuts burn quickly. They should be removed from the oven as soon as they smell toasted and fragrant. Let them cool for around five minutes before moving on to the next step.
- Reserve six whole walnuts before placing them in the bowl of your food processor. Process them until they become the consistency of a nut butter. This process will take anywhere between two to ten minutes depending on how powerful your processor is. The walnuts will become mealy first, then progress to a clumpy mixture at which point they will release their oil. It is at this point that the mixture will begin to become a butter.
- Once the walnuts have achieved a spreadable consistency a kin to peanut butter add the miso and process to incorporate. Add the honey and do the same. Once the butter is composite add the remaining walnut wholes and pulse briefly, just enough to get little chunks of walnut.
- This is best eaten thickly spread on toasted sourdough.