Pickled ginger (amazu shoga)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Fresh ginger root (shin-shoga) |
| 2 | teaspoons | Salt |
| 1 | cup | Rice vinegar |
| ¼ | cup | Water |
| 3 | Tabl sugar | |
Directions
MARINADE
This recipe comes from "The Poetical Pursuit of Food : Japanese Recipes for American Cooks" by Sonoko Kondo.
This is the ginger that is served with sushi.
Wipe ginger with a clean damp cloth. Peel and sprinkle with salt. Let stand, covered for 1 day.
Combine the ingredients for the marinade in a glass pickling jar. Mix well until the sugar is dissolved. Add ginger and cover for a week.
To serve, slice root thinly, about ⅛" thick along the grain.
The pickled ginger will keep in the refrigerator for 4 months and will turn quite pink.
Posted to fatfree digest V96 #273 From: Arnold Bochner <Arnold.Bochner@...> Date: 03 Oct 1996 14:29:26 -0400