Ninniku Hachimitsu Zuke Garlic In Honey Food

NINNIKU SHOYU-ZUKE (GARLIC IN SOY SAUCE)

Steps:

• Fresh garlic should be on the market by June. Select smaller, well-proportioned bulbs as the garlic will served cut in half.
• Peel the outer skin with your hands, leaving only one layer of skin holding the cloves together. Trim away the stems.
• Sterilize a small pickling jar in boiling water. Pack it with the bulbs of garlic. Pour the rice vinegar over the bulbs in the jar. Seal the jar and let stand in a dark place for 2 weeks.
• Discard 2/3 of the vinegar (perfect for salad dressings). In a bowl, combine the soy sauce and the sugar until the sugar dissolves.
• Pour the soy sauce over the garlic bulbs in the jar. Cover with the lid and let stand in a dark place for 1 1/2 months more. Total marinating time should be 2 months. If made in June, mixture will good until around May of the next year.
• When ready to serve, cut each garlic bulb horizontally in half.

NINNIKU MISO-ZUKE (GARLIC IN MISO)

Steps:

• Separate each clove of garlic and trim off the root ends and remove the outer skin. Peel the soft, filmy layer off with your hands.
• In a sauce pan, place the cloves of garlic and cover with enough water by one knuckle height. Bring to a rolling boil and keep at a rolling boil for 1 minute. Drain and allow to cool completely.
• Pat the cloves dry completely. Set aside. In a small bowl, combine the miso and mirin to make a paste.
• Place one spoonful of the miso mixture in the bottom of a sterilized (by boiling water) small pickling jar and spread it around. Place a small layer of garlic cloves over the miso mixture. Place another spoonful of miso mixture over the garlic cloves and spread around.
• Layer more garlic onto the miso mixture and continue to alternate until all cloves are covered. Let stand in a refrigerator. You can serve this after 7 days. It will a little strong at this point but will mellow even more after one month.

NINNIKU HACHIMITSU-ZUKE (GARLIC IN HONEY)

Steps:

• Separate each clove of garlic. Using a sharp knife, remove the hard outer skin, thin filmy skin and trim off the base root.
• Wash and dry completely. Use a paper towel to pat dry the cloves.
• In a small pickling jar sterilized with boiling water, pack the garlic cloves. Pour the honey over the cloves. Wait until the honey reaches the bottom of the jar before adding additional honey to cover the garlic cloves completely.
• Gently shake the jar. If the surface of honey subsides, add more honey to cover. Cover with the lid and let stand in a dark, cool place.