Pickled Ginger

Pickled Ginger (Beni shoga - that pink pickled ginger in sushi bars)

8oz. (250 g ) ginger root 3 fl oz (90 ml) 2 tablespoons mirin 2 tablespoons of sake 5 teaspoons sugar

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

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 * Catsrecipes Y-Group