1 tablespoon finely crumbled Cotija or Parmigiano Reggiano cheese
1 tablespoon chopped fresh cilantro
1 teaspoon finely grated lime zest
1 teaspoon lime juice
¼ teaspoon ground cumin
¼ teaspoon ground coriander
2 pinches fine sea salt
1 stick unsalted butter, softened
2 tablespoons light (blond or white) miso paste
2 tablespoons chopped scallion greens
½ teaspoon mirin
¼ teaspoon rice wine vinegar
¼ teaspoon sesame oil
2 pinches togarashi or chili powder
1 pinch fine sea salt
For each compound butter, pulse all ingredients in a food processor until well incorporated.
For each compound butter, arrange a large piece of plastic wrap over a piece of aluminum foil and mound the mixture on the plastic wrap, spreading it out into an approximately 6 x 2-inch freeform shape. Roll the plastic and foil over the mixture to form a loose log.
Working from the ends, twist the plastic and foil towards the center, applying pressure from both sides so the butter compresses into a log.
Refrigerate for at least two hours. Store in refrigerator for up to 2 weeks or freezer for up to 3 months. When ready to use, slice off a piece into a disc and put on top of grilled steak, vegetables - whatever needs a flavor bump! (You can also just leave the butter in a bowl and scoop out spoonfuls wen ready to use!)