Ninniku Hachimitsu Zuke Garlic In Honey Recipes

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.

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.