About once a year I make pastrami and about once a year I make rye bread or rye rolls and a mustard. I usually make a beer mustard but this year I didn’t have any beer at home so I thought what tastes like beer here?….I thought Sake! So I made one jar of Sake Mustard. It’s similar to the beer mustard but is a bit sweeter. You do need a spice grinder to make this mustard. I made it a mix of ground and whole seeds…This recipe makes the perfect amount to fill a small Ball 1/2 pint canning jar. I’ll guesstimate around 8 servings.

Ingredients for around 8 servings

4 1/2 Tablespoons black mustard seeds (reserve 1 Tablespoon to keep whole if desired)

3 Tablespoons yellow mustard seeds (reserve 1 Tablespoon to keep whole if desired)

2 allspice berries

7 juniper berries

2 Tablespoons honey

2 garlic cloves – ground to paste

1/2 teaspoon fresh ground black pepper

1/4 teaspoon turmeric

1 Tablespoon ground mustard powder

1/4 teaspoon sea salt

5 Tablespoons sake

2 Tablespoons rice wine vinegar

1 Tablespoon + 1 teaspoon mirin

Directions

Grind up the mustard seeds except for the reserved seeds if desired. Grind up the allspice and juniper seeds and mixup everything that is left together (honey, garlic, pepper, turmeric, ground mustard, salt, sake, vinegar, mirin.

Enjoy!

Here’s this years rye rolls.

Here’s this years pastrami.

Did it only slightly different. Basically the same recipe November 2020 but separated the point from the flat of the brisket and used the flat for pastrami. Actually my husband separated them for me. He volunteered so I let him do it because I thought I might hack it up. He also did the beautiful slicing.