In the previous post, I wrote about how I use the leftover ume after making umeshu. The Japanese Mottainai spirit (a Japanese term with the sense of “it can still be used/eaten!”) still goes on, so here is another way in which to utilize ume – to braise meat.
Ume used to braise meat plays several roles – making the meat tender, removing the meaty smell, and preventing the taste from becoming too heavy and oily. It works especially well with pork and is actually my secret method for making pork ribs tender.
The way of using it is very simple. Use it as you would use herbs in a meat stew – simply remove the seeds from the ume and then add it to the pot.
How to use ume for braising cuisine
Amount: One ume (for meat for 3-4 pax) or half an ume (for meats for 2 pax)
When to add in a pot: If you grill the meat first and then braise it with soup, add the ume at the start of the braising stage. If you leave out the grilling part and go straight to stewing all of the ingredients together in the soup, add the ume at the beginning.