When you’re considering an Asian-themed meal, you have several options available. There’s traditional soy sauce and gyoza sauce, but what about plum sauce? This is a bright, sweet, and somewhat spicy blend enjoyable on egg rolls, chicken pork, and fried wontons. When using this sauce, consider having Plum Wine, such as Fu Ki or Takara, as an accompaniment.
Classic Plum Sauce
When you’re considering an Asian-themed meal, you have several options available. There’s traditional soy sauce and gyoza sauce, but what about plum sauce? This is a bright, sweet, and somewhat spicy blend enjoyable on egg rolls, chicken pork, and fried wontons. When using this sauce, consider having Plum Wine, such as Fu Ki or Takara, as an accompaniment.
Ingredients
- 1 lb Elephant heart plums
- ½ cup light brown sugar
- 11/4 cup rice wine vinegar
- 2 tbsp apple cider vinegar
- 1 tbsp Mirin or soy sauce
- ¼ tsp. Five-spice powder
- 2 ½ inch slices of fresh ginger root
- Pinch red chili flakes
- ¼ tsp salt
Instructions
- Rinse, peel, and chop the plums
- Remove the skin from the ginger root
- Place all the ingredients in a simmering pot
- Bring to a boil, then immediately turn the stovetop heat to medium
- Continue until the plums are soft (about 20 minutes)
- Cool for 10 minutes
- Use an emersion blender, working until the sauce smooths
- Cool at room temperature for two hours
- Transfer into a food storage container for use within the next two weeks
Notes
You can personalize this sauce by using substitutions:
Plum: Peach, cherries, nectarines, apricots, mangoes, citrus, or olives (yes, they are a fruit)
Ginger: Allspice, ground nutmeg, cinnamon
Light Brown Sugar: Molasses, Hawaiian sugar
Vinegar: White wine vinegar, champagne vinegar
Mirin: Saki with honey
Five spice powder: Garam Masala, Bharat, Za'atar.
Chili flakes: Red pepper flakes
Ginger: Allspice, ground nutmeg, cinnamon
Light Brown Sugar: Molasses, Hawaiian sugar
Vinegar: White wine vinegar, champagne vinegar
Mirin: Saki with honey
Five spice powder: Garam Masala, Bharat, Za'atar.
Chili flakes: Red pepper flakes