2 large ginger roots
1 cup rice wine vinegar
5-7 tbsp sugar
1 tsp salt
Peel the ginger root. Cut the ginger into medium-sized pieces and salt it. Leave the ginger in a bowl for 30 min. Put the ginger into a jar. Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar on the ginger. Cool, then cover with a lid and place in the refrigerator. In a week, the ginger change its colour to light pink. Slice thinly to serve. The pickled ginger lasts about a month in the fridge.
8 oz. (250 g) ginger root
3 fl oz (90 ml) rice vinegar
2 Tablespoons mirin *
2 Tablespoons sake **
5 teaspoons sugar
mirin is a very sweet rice wine used only for cooking. You
can substitute a teaspoon of sugar for a Tablespoon of mirin, or
an equal amount of sake.
sake is a rice wine that often accompanies sushi. Dry sherry is a potential but inferior substitute.
Scrub the ginger under running water as you would a potato for baking. Blanch in boiling water for one minute and drain.
Combine mirin, sake, and sugar in a small pan. Bring to a boil, stirring until the sugar has dissolved. Cool.
Place the ginger into a sterilized jar and pour the cooled vinegar over the ginger. Cover and keep 3-4 days before using. Will keep refrigerated for up to one month.
The pale pink colour develops as it ages, however, you might want to add a small amount of red food colouring
©Japanese Knife Company 2001. This recipe cannot be reproduced in any form without the express permission of Japanese Knife Company