On 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!
500 gr garlic
50 leaves shiso
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.Posted by kuri at June 03, 2004 08:57 AM