Shoyuzuke – Soy-Pickled Garlic
Whole garlic cloves mellowed by months in soy sauce — pungent becomes sweet, sharp becomes mellow, impossible to stop eating.
Ingredients
| 280–340 g | Fresh garlic cloves, peeled (about 3–4 heads) | |
| 120 ml | Soy sauce | |
| 30 ml | Mirin | |
| 1 tbsp | 15 ml | Sugar |
Instructions
- Blanch the peeled garlic in boiling water for 1 minute; drain and dry well. 2. Dissolve the sugar in the mirin and soy sauce, stirring over low heat, then cool completely. 3. Pack the garlic tightly into a sterilized jar. 4. Pour the cooled soy mixture over the garlic, covering completely. 5. Seal and store in a cool, dark place or refrigerator for at least 1 month before eating. Keeps for 6 months to 1 year refrigerated.