Empty My Fridge
Rum Raisin Butter Recipe - Japanese Cooking 101
Ingredients
- Butter4 oz
- Raisin¼ cups
- Rum2 tbsp
Instructions
- Leave the butter out until it is soft at room temperature.
- Pour boiling water over the raisins, stir, wait a minute, then drain. Blot them dry with paper towel.
- Put the raisins in a bowl, add the rum, cover and microwave for 30 seconds or until hot. Let them soak until completely cool.
- Drain the rum and pat the raisins dry with paper towel.
- Mix the softened butter with the raisins. Place a 4-5 inch strip of butter along one edge of a 12 x 8 inch sheet of parchment, with the long side facing you.
- Roll the butter up in the parchment, twist both ends like a candy wrapper, and refrigerate for 2 hours.
- Cut into 1/4 inch slices.
Summarized from Japanese Cooking 101's video. Watch it for the details.
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