Deliciously Sweet And Tangy: Homemade Umeshu Recipe

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Umeshu Recipe: Classic Umeshu

Ingredients:

– 500g green Japanese plums
– 300g rock sugar
– 1L shochu (Japanese distilled spirit)

Steps:

1. Wash the plums and remove the stems.
2. Prick each plum several times with a toothpick to allow the flavors to infuse.
3. Place the plums in a large glass jar and add the rock sugar.
4. Pour the shochu over the plums and sugar, ensuring that they are completely submerged.
5. Seal the jar tightly and store it in a cool, dark place for at least 6 months to allow the flavors to develop.

Umeshu Recipe: Umeshu Sour

Ingredients:

Japanese Plum Wine (Umeshu) 梅酒 • Just One Cookbook
Japanese Plum Wine (Umeshu) 梅酒 • Just One Cookbook

– 60ml Umeshu
– 30ml lemon juice
– 15ml simple syrup
– Ice
– Lemon twist, for garnish

Steps:

1. Fill a shaker with ice and add Umeshu, lemon juice, and simple syrup.
2. Shake well until chilled.
3. Strain the mixture into a glass filled with ice.
4. Garnish with a lemon twist and serve.

Umeshu Recipe: Umeshu Glazed Pork Belly

Ingredients:

– 1kg pork belly
– 100ml Umeshu
– 50ml soy sauce
– 50g brown sugar
– 2 garlic cloves, minced
– 1 tsp ginger, grated
– Salt and pepper

Steps:

1. Score the pork belly skin and season with salt and pepper.
2. In a bowl, mix Umeshu, soy sauce, brown sugar, garlic, and ginger.
3. Place the pork belly in a roasting dish and pour the Umeshu mixture over it.
4. Cover with foil and roast in the oven at 180°C for 2 hours.
5. Remove the foil, baste the pork with the glaze, and roast for an additional 30 minutes until the skin is crispy.
6. Slice and serve with steamed rice and pickled vegetables. Enjoy!