Umami Butter

Name: Umami Butter
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (50 ml)
Cuisine: Asian
Ingredients: 3 Tbsp (40 g) Butter; 3 gm dried konbu, finely ground (6cm-square piece) (3 g) Kombu; about ½ mushroom (1 g) 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.

FINISHING BUTTER · GRILLED MUSHROOMS & VEGETABLES

In the published recipe, this is the finishing butter for grilled shiitake mushrooms with umami butter.

Gilmore's umami butter for grilled shiitake.

On the jar

UMAMI BUTTER

Method: shake
Yield: about ¼ cup
Ingredients: 7

Stove sauce. Cook from the recipe

Ratio

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

Ingredients

Butter3 Tbsp (40 g)
Kombu3 gm dried konbu, finely ground (6cm-square piece) (3 g)
Dried Shiitakeabout ½ mushroom (1 g)
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 liquids to the printed fill-lines, bottom to top.
Cap the jar and shake until emulsified.

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Companion jar

Umami Butter wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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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?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar