Steve Brockman

2 months ago | thecookscook.com | Neil Nijjer |Steve Brockman |Denise Landis |Diane Zatz

For the sumac butter: In a small bowl, combine the butter and sumac and mix until well blended. Set aside. 2. For the koji butter sauce: In a small saucepan, combine the fish stock, Shio Koji, lemon juice and miso. Bring to a boil, lower heat, and simmer for 5 minutes. Whisk in cold butter a few cubes at a time. Whisk in xanthan to stabilize. Push through a fine-mesh strainer, then set aside and keep warm. 3.