Recipe: Homemade Hoisin

(One more post to end the year!)

I don’t know why I haven’t started to make homemade hoisin much earlier in my life. I made it for this past Friendsgiving and it was amazing! I used some of the leftovers the other day with steamed buns and duck breast. So good!!

So here is my recipe. It’s significantly better than the store-bought version!

  • 6 umeboshi (Japanese pickled plum)
  • 120 g brown sugar
  • 100 g soy sauce
  • 10 g rice wine vinegar
  • 1 tsp sesame seeds, toasted
  • 2 TBS 5 spice powder (my homemade 5 spice powder is technically 7 different spices)
  • 1 tsp ketchup
  • 50 g Chinese fermented black beans

Just blend everything in a VitaMix and then pass it!

Sample dishes:

Plans for Friendsgiving 2019

I’m very early this year for my Friendsgiving menu plans! Inspiration started and I decided to just go with it. I’ve been usually doing dinner for four for the past couple of years because that means less glassware to clean but I want to do six people total this year… Here is what I have so far; I expect menu changes…

Egg on Egg on Egg
Sea Urchin • Soft Scramble • Trout Roe
Potato Foam • Pumpernickel Soil
(1st course)

Quail with Autumn Mushrooms
Chanterelles • King Trumpet • Cremini Purée
Rosemary • Montegrato Pedro Ximénez
(2nd course)

5 Spiced Duck Leg Cappellacci
Celery • Brown Butter • Cured Egg Yolk • Fennel
(3rd course)

Dry Aged Duck Breast
Homemade Hoisin • Pickled Cucumber • Chive Oil
(4th course)

Pear Tart
Ginger Snap • Ginger Ice Cream
(5th course)