Difference between revisions of "Pickled Ginger"
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# Scrub the ginger under running water as you would a potato for baking. | # Scrub the ginger under running water as you would a potato for baking. | ||
# Blanch it in boiling water for one minute and drain. | # Blanch it in boiling water for one minute and drain. | ||
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[[Category:Japanese cuisine]] | [[Category:Japanese cuisine]] | ||
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[[Category:Pickle Recipes]] | [[Category:Pickle Recipes]] | ||
[[Category:Ginger Recipes]] | [[Category:Ginger Recipes]] | ||
[[Category:Sake Recipes]] | [[Category:Sake Recipes]] | ||
[[Category:Mirin Recipes]] | [[Category:Mirin Recipes]] | ||
Latest revision as of 20:00, 13 July 2012
Description
Beni shoga - that pink pickled ginger in sushi bars From "Catsrecipes Y-Group"[1]
Ingredients
Procedures
- Scrub the ginger under running water as you would a potato for baking.
- Blanch it in boiling water for one minute and drain.
- Peel and slice thinly, i used a potato peeler for the slices and well as peeling.
- 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 color develops as it ages, however, you might want to add a small amount of red food coloring.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
