Umeboshi plum vinegar glaze
This glaze makes use of umeboshi or ume plums, a small Japanese plum that is usually pickled whole or processed into a paste. The spiciness of fresh ginger and sake round out this unique glaze that is particularly ideal for oily and fatty fish such as salmon or sardines. As with any wine or liquor used in cooking, use the best quality sake you can find to deglaze the pan in this recipe—ideally one that would traditionally be consumed hot rather than cold.
Ingrediënten
MAKES: 240 ml
- 15 ml safflower oil
- ½ shallot minced
- 9 g grated fresh ginger
- 60 ml sake
- 60 ml ume plum vinegar
- 240 mlChicken Stock
- 45 ml umeboshi plum paste
- ¼ tsp white pepper
- ⅛ tsp star anise powder
- ¼ tsp salt or to taste
- 15 g European style butter
Instructies
- Heat the safflower oil in a medium sauté pan over medium heat and add the shallot.
- Sauté the shallot until softened and clear, about 2 to 3 minutes.
- Add the grated ginger and sauté 1 minute more.
- Add the sake and the ume plum vinegar and stir well.
- Reduce the heat to a simmer and simmer until almost evaporated, about 5 to 6 minutes.
- Add the chicken stock, umeboshi plum paste, white pepper, star anise powder and salt and whisk well.
- Simmer the mixture until bubbles spread evenly across the pan and the mixture can coat the back of a spoon without dripping, about 8 to 9 minutes.
- Stir in the butter until it’s melted.
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