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Restaurant Quality "Gari (Sushi Ginger)" Spring Ginger Pickled in Sweet Vinegar
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cookpad.japanRestaurant Quality "Gari (Sushi Ginger)" Spring Ginger Pickled in Sweet Vinegar
I wanted to make a sweet and easy to eat "Gari" (sushi ginger) like the kind you find at sushi restaurants...
Cooking instructions
* Step 1
Let's cut these spring ginger...
* Step 2
Rinse the ginger under water and rub off the debris with your fingers (Gari turns pink if the red parts are kept intact).
* Step 3
Thinly slice the ginger from Step 2 with a knife or a peeler and sprinkle in some salt. Mix and let rest for a while.
* Step 4
Fill a pot with 800 ml of water and bring it to a boil. Add the spring ginger from Step 3 and boil for about 2 minutes. Remove and drain in a colander and let cool.
* Step 5
Put the ginger from Step 4 in a container.
* Step 6
In a pot, heat vinegar and sugar, and mix. Bring it to a boil and simmer for about 3 minutes. Pour the hot liquid into the container from Step 5 (the color should instantly turn pink).
* Step 7
Once cooled, store it in the refrigerator (the color will darken after a few days).
* Step 8
This is a recipe without boiling the ginger. Refer to"No Need to Boil Spring Ginger Pickled in Sweet Vinegar [Gari]".
* Step 9
Tsukudani Recipe "Great for Breakfast! Sweet and Spicy Tsukudani with Spring Ginger". Refer to.
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