| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
|
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Fresh ginger root (shin-shoga) |
| 2 |
ts |
Salt |
| 1 |
c |
Rice vinegar |
| 1/4 |
c |
Water |
| 3 |
|
Tabl sugar |
INSTRUCTIONS
MARINADE
This recipe comes from "The Poetical Pursuit of Food : Japanese Recipes for
American Cooks" by Sonoko Kondo.
This is the ginger that is served with sushi.
Wipe ginger with a clean damp cloth. Peel and sprinkle with salt. Let
stand, covered for 1 day.
Combine the ingredients for the marinade in a glass pickling jar. Mix well
until the sugar is dissolved. Add ginger and cover for a week.
To serve, slice root thinly, about 1/8" thick along the grain.
The pickled ginger will keep in the refrigerator for 4 months and will turn
quite pink.
Posted to fatfree digest V96 #273
From: Arnold Bochner <Arnold.Bochner@faa.dot.gov>
Date: 03 Oct 1996 14:29:26 -0400
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”