Umami Butter

Name: Umami Butter
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (50 ml)
Cuisine: Asian
Ingredients: 40 gm unsalted butter, softened (40 g) Butter; 3 gm dried konbu, finely ground (6cm-square piece) (3 g) Kombu; ¼ dried shiitake mushroom, finely ground Dried Shiitake; 1 tsp roasted sesame seeds (5 ml) Sesame Seed; ¼ tsp fish sauce (1.25 ml) Fish Sauce; ¼ tsp finely grated lemon rind (1.25 ml) Lemon Zest; ¼ tsp white (shiro) miso paste (1.25 ml) Miso

Independent adaptation of a publicly published Peter Gilmore recipe. Not affiliated with, sponsored by, or endorsed by Peter Gilmore.

A chef-cited butter emulsion from the catalog.

Ratio

Sesame Seed 5 mlFish Sauce 1 mlLemon Zest 1 mlMiso 1 ml

Ingredients

Butter40 gm unsalted butter, softened (40 g)
Kombu3 gm dried konbu, finely ground (6cm-square piece) (3 g)
Dried Shiitake¼ dried shiitake mushroom, finely ground
Sesame Seed1 tsp roasted sesame seeds (5 ml)
Fish Sauce¼ tsp fish sauce (1.25 ml)
Lemon Zest¼ tsp finely grated lemon rind (1.25 ml)
Miso¼ tsp white (shiro) miso paste (1.25 ml)

Method

Pour to the lines in order (bottom → top): Sesame Seed, Fish Sauce, Lemon Zest, Miso.
Add finishing notes: Butter, Kombu, Dried Shiitake.
Cap the jar and shake until emulsified.

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4 kitchens · 3 stars · 2 national awards

Umami Butter★ STARRED KITCHENOn the jar: UMAMI BUTTER
Ponzu★ STARRED KITCHENOn the jar: PONZU
Soy Sauce Dressing★ STARRED KITCHENOn the jar: DASHI TSUYU
Buttermilk Kimchi-Burger SauceNATIONAL AWARD WINNEROn the jar: BUTTERMILK

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Provenance

Peter Gilmore works in Australian fine dining at Quay; credentials include Michelin (Quay, Sydney).

Adapted from a Peter Gilmore recipe (Peter Gilmore / Gourmet Traveller (grilled shiitake with umami butter)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Peter Gilmore / Gourmet Traveller (grilled shiitake with umami butter) (published as “Umami Butter”). Full citation lives in Provenance.

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