MISO BUTTER SCOTCH SUNDAE

“When I was first navigating my way through creating desserts for the Momofuku restaurants, I made this concoction of intentionally burnt shiro miso (“shiro” means white; it’s the most common type of miso) and other basic savory pantry ingredients,” Christina Tosi writes in her new cookbook, “Milk Bar Life.” “I was trying to create desserts that incorporated the restaurant’s standard flavors, so there wouldn’t be a huge disconnect between dinner and what came after it. ” Makes 4 servings.

INGREDIENTS

¼ cup shiro (white or yellow) miso 4 tablespoons (½ stick) unsalted butter, room temperature ¼ cup packed light brown sugar ¼ cup mirin 1 teaspoon sherry vinegar — Vanilla ice cream — Toasted pecans and cinnamon sugar, to serve

DIRECTIONS

1 Heat the oven to 400 F. Line a baking sheet with kitchen parchment. 2 Spread the miso in a thin, even layer over the parchment. Bake for 8 to 12 minutes. The miso should be on the blackened side of browned (don’t be a wuss) and have an appetizingly burnt aroma. 3 Let the miso cool briefly so it’s easier to handle, then scrape it into a blender. Add the butter, brown sugar, mirin and vinegar, then blend until the mixture is homogenous and smooth. You’ve got miso butterscotch! Scrape it into a bowl, or store in the refrigerator, in an airtight container, for weeks. 4 You really need instructions to make a sundae? Fine! Grab bowls or fancy fluted glasses. Put a dollop of miso butterscotch in the bottom of each, then add a scoop of ice cream, a fun garnish, and repeat: miso butterscotch, ice cream, garnish. Build it high to the sky! Nutrition information per serving (based on using ½ cup of ice cream per serving): 410 calories; 220 calories from fat (54 percent of total calories); 25 g fat (12 g saturated; 0 g trans fats); 60 mg cholesterol; 44 g carbohydrate; 2 g fiber; 34 g sugar; 5 g protein; 710 mg sodium.