People have asked if the ginger root in grocery stores is the same ginger that is pickled for sushi. It is, and up until now I have recommended that you buy it in jars at Asian markets. I recently found a recipe for making your own pickled ginger, and will share that with you.
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 color develops as it ages, however, you might want to add a small amount of red food coloring.
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