Miso Honey Butter Toast is a fusion of Japanese and Western flavours, combining the rich umami taste of miso with the creaminess of butter and sweetness of honey. This recipe takes the classic breakfast staple to a new level by infusing it with a savory twist, while each bite offers a perfect balance of saltiness, sweetness, and nuttiness.
My friend recently came back from London, and told me this honey butter toast he had at Arôme Bakery was one of the best thing he ate— it was a thick slice of shokupan covered in honey butter and caramelized until crispy crunchy. He showed me a photo and I immediately needed it.
Trying it (without the miso first), it flew me back to my childhood. I grew up eating something similar where my mom would take a thick slice of shokupan (Japanese milk bread), slice the top into cubes without cutting all the way through and then spreading butter and drizzling a little honey all over and in between the cubes. Then she’d toast it until crispy and then drizzle a bit more honey on top. You pull the cubes to eat it and each bite it crispy, buttery and sweet. She would also do this with classic cinnamon sugar which was also a banger.
This version is like a massive block of crunch, but you could go both ways in terms of the method. Of course, I had to add a lil’ miso to the spread for some added salty umaminess.
Table of Contents
- milk bread / shokupan (recipe coming soon!)
- butter – I use becel plant based butter
- light brown sugar
- white sweet miso paste
- Mix the butter, brown sugar, honey and miso.
- Spread over bread, both sides and edges.
- Bake on parchment paper, flipping half way until golden.
- milk bread / shokupan – use your favourite soft bread! brioche would be an excellent option
- honey – to keep it vegan, use vegan honey or maple syrup
The miso honey butter
- Spicy – add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers
- Deluxe – add guacamole, crispy onions or
- Kid friendly – add crushed potato chips (ketchup chips!)
See this spicy version of this recipe on my website! (placeholder for in-content link)
I know it’s hard but let it cool completely if you want that crispy exterior. The sugars will harden as it cools.
This honey butter toast is best eaten fresh. It looses it’s crunch factor after about 4 hours. It still tastes delicious though!
If you recreate this Miso Honey Butter Toast recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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