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.

miso honey butter toast on a white plate

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.

Ingredients

  • milk bread / shokupan (recipe coming soon!)
  • butter – I use becel plant based butter
  • light brown sugar
  • honey
  • white sweet miso paste

Instructions

  1. Mix the butter, brown sugar, honey and miso.
  2. Spread over bread, both sides and edges.
  3. Bake on parchment paper, flipping half way until golden.

Substitutions

  • 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

Variations

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)

Top tip

I know it’s hard but let it cool completely if you want that crispy exterior. The sugars will harden as it cools.

FAQ

Can I make this ahead of time?

This honey butter toast is best eaten fresh. It looses it’s crunch factor after about 4 hours. It still tastes delicious though!

More delicious toast recipes!

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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miso honey butter toast on a white plate

Miso Honey Butter Toast


  • Author: Lisa Kitahara
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Diet: Vegetarian

Description

Miso Honey Butter Toast is a fusion of Japanese and Western flavours, combining the soft and sweet milk bread with the rich umami taste of miso, the creaminess of butter and sweetness of honey. 


Ingredients

Units Scale
  • 2 thick slices of milk bread (shokupan) or your favourite soft bread
  • 1/2 (57 g) stick of butter, softened
  • 1/4 (55 g) cup light brown sugar
  • 1 heaping (28 g) tbsp honey
  • 1 1/22 (27 – 36 g) tbsp white sweet miso paste

Instructions

  1. Pre-heat oven to 350 F / 180 C. 
  2. In a bowl, mix the butter and light brown sugar together. In another bowl, whisk together the honey and miso paste. The honey helps loosen the miso, making it easier to mix. However, you can just mix everything in a bowl (for less clean up, but it does take a bit more work to evenly mix it together).
  3. Spread a generous amount of the miso honey butter on all sides of the bread.
  4. Bake for 16-20 minutes, flipping half way through. It’s done when it’s toasty and caramelized.
  5. Remove from oven and place on a wire rack and allow it to cool for 5-10 minutes before eating.

Notes

  • The amount of miso honey butter yields more than you will need for 2 servings. Keep refrigerated for up to a month.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western-Japanese

Nutrition

  • Serving Size: 1 serving

Keywords: miso, honey butter toast, milk bread

Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.


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