Hello, this is Sato, Ume Concierge at the Kyoto store.
With May here, the greenery of the trees is becoming deeper and more vibrant.
Today’s recipe features a sauce made with Roxa Akane ume.
It has a berry-like flavor, and by adding the soft, pulpy flesh, a touch of bitterness comes through—making it a perfect match for meat dishes!
【Recipe】（Serves 2 / Cooking time: 15 minutes）
- 3 tbsp ume syrup
- 3 infused ume
- 1 tbsp soy sauce
- 1 tbsp red wine
- 10 g butter
- Black pepper (to taste)
- Fried garlic (to taste)
1.Cut the Roxa Akane ume and scrape out the flesh using the back of a knife. (The skin is firm, so it is not used.)
2.In a frying pan, add the ume flesh, syrup, soy sauce, red wine, and butter. Heat gently over low heat, taking care not to burn.
3.Once the butter has melted, add black pepper. Let it simmer briefly and the sauce is ready.
4.Pour the sauce over your dish and finish with a sprinkle of fried garlic.
Using honey-based ume syrup and butter adds richness and a mellow flavor, while the aroma of black pepper enhances the sauce beautifully.
This sauce pairs wonderfully not only with beef and pork, but also with lamb or duck and other game meats!