Pan-Seared Radishes with Miso Butter Recipe

• 2 tablespoons unsalted butter (1/4 stick), at room temperature
• 2 tablespoons red miso paste, at room temperature
• 1/4 teaspoon togarashi powder
• 3 bunches medium radishes with their tops
• 2 tablespoons vegetable oil
• Kosher salt
• 2 tablespoons water
• 1/4 teaspoon rice vinegar

1. Place the butter, miso, and togarashi in a small bowl and mash with the back of a spoon until evenly combined; set aside.
2. Cut the leafy tops from the radishes.
3. Coarsely chop, wash, and dry the tops; set them aside.
4. Wash the radishes, trim the stem ends, and halve them (quarter them if theyre large) and set aside.
5. Heat the oil in a large frying pan over medium-high heat until shimmering.
6. Add the radishes and arrange them cut-side down in a single layer.
7. Season with salt and sear until golden brown, about 4 to 5 minutes.
8. Flip and cook the other side until golden brown and the radishes are crisp-tender, about 3 to 5 minutes more.
9. Reduce the heat to medium.
10. Add the radish tops, 1 tablespoon of the water, and salt to taste.
11. Cook, tossing occasionally with tongs, until the tops are completely wilted, about 2 minutes.
12. Remove the pan from the heat.
13. Add the butter-miso mixture and the remaining tablespoon of water and stir until the butter-miso mixture melts and coats the radishes and radish tops.
14. Add the vinegar and stir to combine.
15. Taste and season with salt as needed.

unsalted butter, red miso, togarashi powder, tops, vegetable oil, kosher salt, water, rice vinegar

Taken from www.chowhound.com/recipes/pan-seared-radishes-with-miso-butter-30327 (may not work)