Japanese BBQ sauce

Do you know Umeboshi? It is a super salty plum. For the Japanese, Umeboshi is a kind of "soul" food, because umeboshi is a  traditional food related to rice. We eat rice with Umeboshi, a rice ball, Hinomaru Bento, which is a very Japanese food. Like I said, it is super salty. Why? It's for taste and Umeboshi is used to sterilize and preserve food. Anyway all Japanese salivate just when we hear the word Umeboshi.

Umeboshi works as seasoning or sauce too. Umeshiso Pasta, pork roll, spring roll, yakitori, dressing for salads etc. By the way I introduce a BBQ recipe that a Japanese American friend sent me. He lives in NY and he knows about alcohol, especially Japanese Sake very well. Here is th recipe.

Marinade:
1 tsp Ginger
2 tbsp Light Soy Sauce
1 tbsp Sake
1 tsp Light Miso Paste
1 tsp Rice Vinegar

Ume-Boshi BBQ Sauce:
1 tsp Ginger
3 tbsp Light Soy Sauce
1/2 cup Sake
3 tbsp Light Miso Paste
1 tbsp finely chopped Shiso Leaves
1/2 cup Sugar
3 tbsp Marin
1/2 tsp Sesame Oil
5 tbsp Ume-boshi Puree (remove pits and puree it in a food processor)

2 Racks of Baby Back Ribs
Steps:
Mix the marinade ingredients and rub it on the ribs
Marinate the ribs overnight
Combine the BBQ sauce ingredients in a food process and puree.
Smoke the ribs for 2 hours and brush the Ume-Boshi BBQ sauce when grilling.

He introduced this recipe in his nice website azianbrewere too. Please check it out.

Comments

[iphone clone]

It's for taste and Umeboshi is used to sterilize and preserve food

[Mari]

Hi There
Shiso and Umeboshi's combination is so great. Kimukatsu I wrote some days ago has Shiso Ume Tonkatsu too.

[huang]

Thx so much, Azianbrewer.

[AzianBrewer]

Here's some info about shiso. In a nutshell it is Japanese mint but it has a perfumey scent of plum.

The Japanese name for perilla is shiso. The Japanese call the green type aojiso or ōba and often eat it with with sashimi (sliced raw fish). They call the purple type akajiso and use it often to make umeboshi (pickled ume), and combine it with ume paste in sushi to make umeshiso maki. It is also used as a flavorful herb in a variety of dishes, even as a pizza topping (initially it was used in place of basil).

Although it tastes a little bitter, it smells very good. It is considered rich in minerals and vitamins, and is thought to help preserve and sterilize other foods. The Japanese often eat the green type and sometimes cut into thin strips and enjoy the taste of it in salads, spaghetti, and meat and fish dishes.

Retrieved from "http://en.wikipedia.org/wiki/Perilla"

[kuponuts]

MMm... must try this recipe.

[huang]

Japanese ume costs a lot in Singapore. One of the well known Jap restaurants in Singapore makes ume into a pink paste and then makes it into ume-temaki (handroll), which I find cleanses your palate if you eat it as your last piece of sushi.

What are shiso leaves ? crysanthemum ?

[shiro]

hmmmm.... looks good.

[クレア (Claire)]

おいしいそう！My mouth is watering as I read this...I am looking forward to trying it!

[Cath]

Do you still need help with proof reading?
I've eaten Umeboshi but I don't like it cos it's too salty for me. I like Ume wine and preserved raddish!