| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
|
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
(225g) fresh ginger root (peel if you prefer) |
| 2 |
ts |
Salt |
| 1 |
c |
Rice vinegar |
| 7 |
tb |
Water |
| 2 1/2 |
tb |
Sugar |
INSTRUCTIONS
MARINADE
from Tsuji, Japanese Cooking (Kodansha, 1980)
Makes around 2 cups
Clean ginger knobs well with damp cloth. Sprinkle lightly with salt and
leave for one day.
Mix marinade in crockery bowl, making sure sugar is dissolved. Drain the
ginger, then pickle in marinade for seven days. Keeps covered in
refrigerator at least several months. The ginger will turn pinkish in the
marinade.
To serve, cut in paper-thin slices along the grain.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Oct
12, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“No one knows the pain of rejected love like Jesus”