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Pickled Ginger
Nb persons: 0
Yield: 1 cup
Preparation time:
Total time:
Source: Adapted from The Food of Japan Periplus
| 250 grams | young ginger, peeled, cut into thin slices |
| Blanch, drain and set aside. | |
| 1/3 cup | rice vinegar |
| 2 tablespoons | mirin |
| 2 tablespoons | sake |
| 5 teaspoons | sugar |
Bring to a boil in small saucepan, stirring to dissolve sugar. Turn off heat and set aside to cool. Pour over ginger.
Refrigerate 3-4 days before using. Keeps up to one month.
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