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
a small jar
In This Recipe
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 the rest 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 reached this consistency add the blonde miso and process to bring together. Then add the honey and process for a further thirty seconds.
Lastly, add the whole reserved walnuts and pulse briefly. This is to add a chunky element. Now, toast some sour dough and spread your miso walnut butter on it liberally. Eat.