Pickled Ginger

Description

Beni shoga - that pink pickled ginger in sushi bars

• Contributed by Catsrecipes Y-Group

Ingredients

• 8 oz (250 g ) ginger root
• 2 tablespoons mirin
• 2 tablespoons of sake
• 5 teaspoons sugar

Directions

1. Scrub the ginger under running water as you would a potato for baking.
2. Blanch it in boiling water for one minute and drain.
3. Peel and slice thinly, i used a potato peeler for the slices and well as peeling.
4. Combine mirin, sake, and sugar in a small pan.
5. Bring to a boil, stirring until the sugar has dissolved.
6. Cool.
7. Place the ginger into a sterilized jar and pour the cooled vinegar over the ginger.
8. Cover and keep 3 – 4 days before using.
9. Will keep refrigerated for up to one month.
10. The pale pink color develops as it ages, however, you might want to add a small amount of red food coloring.