Garlic Tonic

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recipe thursdayOn the same day Tracey & I made ume shu, we also put together a batch ninniku shu--garlic tonic. It will be ready at the end of October, just in time to ward off chills, strengthen our blood, test on my visiting mother and mother-in-law, and all the other healthful benefits it's said to bring. Really it was just too unusual (and tasty sounding) a combination of flavors not to try it!

Ninniku Shu

500 gr garlic
50 leaves shiso
4 lemons
60 gr white sesame seeds
80 grams fresh ginger root
1 cup honey
1.8 litres white liquor (35% alcohol)

Peel the garlic and trim off the ends. Steam for about 5 minutes. Rinse the shiso leaves. Slice the ginger root. Peel the lemons and slice into 2 or 3 pieces. Put all the ingredients into a 4 litre jar, and cover with the white liquor. Store in a cool dark place for about 5 months. Drink straight.

4 Comments

I certainly am in need of stronger blood and no chills. Sounds like something you pour over pasta, tho.

Ooh, I'm gonna try that!

is that blue or red shiso? i assume blue. yes?

this sounds really powerful. maybe i mix this up today....

Tracey and I cracked open the tonic today. It's quite good. Garlicky on the back palate, with distinct shiso, sesame and honey sweetness at the front of the mouth. A littel goes a long way, but it's wonderful. I anticipate a cold-free winter.

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Recent Comments

  • Kristen: Tracey and I cracked open the tonic today. It's quite read more
  • james: is that blue or red shiso? i assume blue. yes? read more
  • UltraBob: Ooh, I'm gonna try that! read more
  • fran: I certainly am in need of stronger blood and no read more

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