Spicy Oriental Butter

Remove the butter from the refrigerator and allow it to sit at room temperature until fully softened and pliable, about 30 minutes before beginning.

Finely chop the fresh cilantro, including both the leaves and tender stems, until you have a uniform, fine mince.

In a small dry skillet over medium heat, lightly toast the sesame seeds, stirring constantly, until golden and fragrant. Remove from heat and allow to cool completely.

Place the softened butter in a medium mixing bowl and beat it with a fork or spatula until smooth and creamy.

Add the minced cilantro, five spice powder, red pepper flakes, toasted sesame seeds, and soy sauce to the butter. Mix thoroughly until all ingredients are evenly incorporated.

Taste the compound butter and adjust seasoning as needed, adding more red pepper flakes for heat or soy sauce for additional umami depth.

Transfer the butter mixture onto a sheet of plastic wrap or parchment paper, shape it into a log, and roll it tightly, twisting the ends to seal.

Refrigerate the wrapped butter log for at least one hour until firm before slicing and serving, or freeze for up to one month for later use.