Ingredients: 4 oz unsalted butter, 2 tbsp white miso, 1 tbsp soy sauce, 1 tsp dark sesame oil, 1 tsp rice vinegar, pinch of cayenne, 1 tbsp minced scallion. Melt butter in a small skillet over medium-high heat, swirling constantly until the milk solids brown and smell nutty (about 4 minutes). Remove from heat. Whisk in miso, soy, sesame oil, and vinegar until smooth. Taste and adjust salt. The Technique Matters Don't skip the browning step—this is where the magic happens. Brown butter alone is good. Brown butter with umami additions is transcendent. The heat also bloom-fries the spices. Pour this over roasted vegetables (or fish, or grilled tofu) while still warm. The butter will coat and cling, carrying every flavor into crevices. "This is what happens when French technique meets Japanese pantry," Nina says. "The result is better than either alone." Store in a small jar in the fridge for up to two weeks. Warm gently before serving. Try it on scrambled eggs, steamed broccoli, or a simple baked potato.