The butter was made by whipping together "shiro" or white miso with organic unsalted butter until it was smooth and homogenous. The miso butter can be kept chilled for months so making a big batch is a good idea.
The mirin honey was made by simply combining the mirin and the honey together. This can also be stored for a very long time.
The broccoli was simply steamed til bright green and slightly tender. I did not season it because the butter is so rich and salty. I finished the plate with some crushed peanuts for texture.
Organic Broccoli - Culton Organics
Organic Peanuts - Culton Organics
Local Philly Honey - Urban Apiaries