Pickled Ginger
About 1 quart jar A favorite garnish for sushi and delicate fish or shellfish dishes. Sweet and spicy, these slices can also add a nice zing to salads and sauces. If at all possible, try to find young ginger as it will not be as fibrous.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 pound ginger
- 1 ¼ cups rice vinegar
- ½ cup sugar
- ½ cup mirin
- 1 ½ teaspoons salt
- 8 ounces ginger
- (2 red shiso leaves)
- 1 cup umezu (ume vinegar)
- 2 teaspoons salt
Let's Cook
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Step 1.
Peel and thinly slice: 1 pound ginger
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Step 2.
Pack into a clean quart jar. Bring to a boil in a large saucepan: 1 ¼ cups rice vinegar; ½ cup sugar; ½ cup mirin; 1 ½ teaspoons salt
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Step 3.
Pour over the ginger. Let cool, cover, and refrigerate for at least 1 week and for up to 3 months.
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Step 4.
About 1 pint jar
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Step 5.
This brightly hued pickle is commonly served with Okonomiyaki and Yakisoba.
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Step 6.
Bring a large saucepan of water to a boil. While the water heats up, peel and slice into ⅛-inch-thick rounds: 8 ounces ginger
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Step 7.
Stack the ginger rounds and cut into ⅛-inch-thick matchsticks. Blanch the ginger in the water for 30 seconds, then drain well. Transfer the ginger to a clean pint jar. If available, add: (2 red shiso leaves)
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Step 8.
Bring to a boil in a small saucepan: 1 cup umezu (ume vinegar); 2 teaspoons salt
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Step 9.
Pour over the ginger, cover, let cool completely, and refrigerate. Let sit for at least 1 day. Store refrigerated for up to 2 months.