Pickled Ginger For Sushi Recipes
HOMEMADE PICKLED GINGER (GARI)
Pickled ginger is called gari or amazu shoga in Japanese. It's served with sushi or sashimi and eaten between different kinds of sushi. It helps to clean your taste buds and enhance the flavors. It's also great with Century Eggs - a Chinese delicacy. You can find prepared pickled ginger in pink or white at most Asian markets but I preferred to make my own and share with family and friends.
Provided by Phoena
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 45m
Yield 32
Number Of Ingredients 4
Steps:
- Cut the ginger into chunks and place them into a bowl. Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar.
- In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.
- Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. You will see that the liquid will change to slightly pinkish in few minutes. Don't be alarmed because it's the reaction of rice vinegar that causes the change. Only quality rice vinegar can do that! Some commercial pickled ginger has red coloring added. Cut pieces of ginger into paper thin slices for serving.
Nutrition Facts : Calories 13.7 calories, Carbohydrate 3.3 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 83.4 mg, Sugar 2.2 g
PICKLED GINGER FOR SUSHI
I love pickled ginger and this really does taste (and look) like the ginger that you get in the sushi restaurant. I adapted a recipe from a Fish and 'Shellfish cookbook.
Provided by gingerkitten D
Categories Japanese
Time P4D
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Peel the ginger and slice it as thin as humanly possible.
- Rub the sliced ginger with the coarse salt until you do not feel the graininess of the salt.
- Place ginger in a mixing bowl and refrigerate for several hours.
- After ginger has sat for several hours, take it out and squeeze out as much liquid as possible.
- Put ginger in a clean jar.
- Put the vinegar, water,food coloring, and sugar in a small sauce pan and bring to a simmer.
- Stir until the sugar is dissolved.
- Pour over ginger and allow to cool slightly.
- Seal the jar and allow to"cure" in the refrigerator for at least 3 days.
- (This allows the flavor to mellow out some... you can use it sooner, but it will have more of a"bite").
JAPANESE PICKLED GINGER
Great used to cleanse the palate while eating sushi. I happen to love it to eat along with my sushi :)
Provided by Lindas Busy Kitchen
Categories Japanese
Time 1h15m
Yield 2 c.
Number Of Ingredients 4
Steps:
- Wash fresh ginger root and rub off skin.
- Slice the ginger thinly.
- Sprinkle salt on ginger.
- Leave salted ginger slices in a bowl for 1 hour.
- Dry the ginger slices with paper towels, and put them in a sterilized container/jar.
- Mix rice vinegar and sugar in a pan, and bring to a boil.
- Pour the hot mixture of vinegar and sugar over the ginger slices. Cool.
- The ginger will change color to light pink.
- Cover the jar, and store it in the refrigerator.
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