Savory Seaweed Compound Butter

Loaded with flavor and goes great with fish!  


  • 2 cups water 
  •  ½ cup bonito flakes, loosely packed 
  • ½ cup white wine 
  • ½ lb softened butter (2 sticks) 
  • 1 ½ tsp unseasoned rice wine vinegar 
  • ¼ cup toasted sesame seeds, black/white or both 
  • 2-3 sheets toasted nori (sushi roll size, not snacks) 


  1. Boil water in a small saucepan. Add bonito flakes; reduce to ½ cup, about 20 minutes. Purée and strain, reserving pulp and liquid, separately. Simmer white wine until reduced by half; chill. Purée bonito liquid and pulp, softened butter, and rice wine vinegar. Remove from food processor and place in a bowl. 
  2. Tear nori sheets into quarter pieces, lay in small flat-bottom container and pour reduced white wine on top. When sheets are hydrated, roughly chop into small pieces. Scatter atop butter little by little and stir in by hand. Do the same with sesame seeds, mixing thoroughly. 
  3. Scoop butter onto a piece of parchment paper about 8 inches long. Roll it around butter and mold into a 6-inch log using your hands. Twist ends of paper and transfer log to refrigerator. Chill at least 2 hours before using, and up to a month.