Ingredients:

• 20g unsalted butter (Room Temp) 
• 8g 𝐁𝐥𝐚𝐜𝐤 𝐒𝐨𝐲 & 𝐊𝐢𝐧𝐠 𝐂𝐡𝐢𝐥𝐥𝐢 𝐌𝐢𝐬𝐨 
• 1tbsp 𝐒𝐰𝐞𝐞𝐭 𝐒𝐡𝐢𝐢𝐭𝐚𝐤𝐞 𝐄𝐬𝐬𝐞𝐧𝐜𝐞
• 1tsp Stir Fry Koji Paste
• 1tbsp Veg Oil 
• 1tsp Sesame Oil
• 1tbsp Chinkiang Vinegar 
• 150ml Veg Stock 
• 1tbsp minced garlic 
• 1tsp minced ginger 
• 1 med sized onion
• 1 bunch Spring Onion 
• Tirphal & Black Pepper 
• Curry Leaves 

Directions:

1. Combine butter and the Black Soybean & King Chilli Miso together. 
2. Toast Tirphal and Black Peppercorns over low-med heat till fragrant and then blitz into fine powder. 
3. In a wok add oil and fry off the curry leaves. Add the minced onion and cook till slightly softened, then add in the garlic and ginger. Deglaze with the vinegar and then add the Sweet Shiitake Essence. Cook for a few seconds and then add the veg stock. Once it's boiling, add in the washed rice cakes and simmer till cooked. Once the stock has evaporated, add in the Miso Butter to create a nice glaze like consistency. 
4. Finish off with Curry Leaves.