Difference between revisions of "Pickled Ginger"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "* Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>") |
||
| Line 1: | Line 1: | ||
== Description == | == Description == | ||
Beni shoga - that pink pickled ginger in sushi bars | Beni shoga - that pink pickled ginger in sushi bars | ||
| − | + | From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref> | |
== Ingredients == | == Ingredients == | ||
Revision as of 10:39, 5 May 2012
Description
Beni shoga - that pink pickled ginger in sushi bars From "Catsrecipes Y-Group"[1]
Ingredients
Directions
- 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.
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
