Awase Dashi Grits with Miso Butter

Visiting Japan in 2016 really opened my eyes and taste buds to flavors new and old. I've since been on a quest to combine Japanese flavors with Southern dishes and vice versa. I've been working a lot of dashi stock and different types of miso into dishes at home and really wanted to transform some simple ingredients into more complex flavors.

I recently procured some stone ground yellow corn grits from a good friend and thought this would be a great ingredient to experiment with. Grits really take on whatever flavors you throw at it. This preparation for grits marries all of the smokey, umami goodness of dashi with a classic Southern dish and the miso butter really ties everything together with a savory, cheesy punch. This dish turned out just perfect. Enjoy!

INGREDIENTS:
3”x4” rectangle of kombu seaweed
4 cups cold water
2 cups/1 handful dried bonito flakes
1 cup stone ground grits
1 TBSP red or yellow miso paste
1/8 tsp freshly ground black pepper
3 TBSP unsalted butter

Place a 3”x4” rectangle of kombu into a saucepan. Pour in the water and soak the kombu for 30 minutes. After soaking, place the pot on the stove over high heat and bring to the simmer. Skim the surface of any foam that rises. As soon as the water starts to simmer, turn off the heat and remove the kombu. Save this for garnish or even reuse it to make a 2nd batch of dashi. 

Add in a large handful of bonito flakes into the stock. Bring back to the simmer, skimming the surface of any foam. Once to the simmer, turn off the burner, and let the bonito steep for 7 minutes. Pass the dashi through a fine mesh strainer. Don't press out excess liquid from the flakes as you’ll end up with slightly bitter off flavors.

Place the dashi back into a saucepan. Bring to the boil and whisk in the grits. You should have a 1:4 ratio of grits to water. Reduce the heat to low, cover, and cook for 15 - 20 minutes stirring every 2-3 minutes adding water if necessary to adjust the consistency. 

Combine the miso paste, freshly ground black pepper, and unsalted butter in a small bowl. Mix to create a compound butter. Place the clump of butter onto a small sheet of plastic wrap and fold the wrap into a cylinder. Holding each end tightly, roll the butter into a tight package. Tie off each end and place the butter into the refrigerator to firm up.

Once the grits are cooked through, plate up and top with green onions and Miso Butter!