Description Edit

Beni shoga - that pink pickled ginger in sushi bars

Ingredients Edit

Directions Edit

  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.
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