We are making Sushi Ginger, which is an essential condiment for sushi, yakisoba or okonomiyaki. This will refresh your taste buds and allow you to enjoy your meal til the last bite. Try this recipe when a seasonal young ginger root is available.
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Instructions* Click image to start slideshow.
Make sure to use a young ginger root, which is tender, less pungent and has a very thin skin.
Cut the ginger root into about 4cm (1.6") pieces.
Using a spoon, scrape off the skin.
Rinse the ginger root. Remove the moisture with a paper towel.
Now, thinly slice the ginger. Like shown, slicing the root along the grain will give it a pleasant texture and also help to avoid breaking.
She is living dangerously here, but we recommend using the safety holder that often comes with a mandoline slicer.
Soak the ginger slices in water for about 15 minutes to help remove any unwanted flavor and reduce the pungent taste.
Now, let’s make the sweet vinegar. In a pot, combine the water, raw sugar, regular white sugar and salt. Turn on the burner. Stir to mix.
Now, the sugar is completely dissolved. Remove the pot. Combine the sauce with the vinegar.
Use an acid-resistant glass or enameled container and sterilize it with boiling water.
Now, strain the ginger root and submerge it in boiling water.
Allow it to boil and then cook for about 1 to 2 minutes. If it is too pungent for you, cook for an additional 30 seconds.
Now, it is ready. Remove and drop the strainer on a kitchen towel many times to remove the excess water completely.
Place the ginger slices into the sterilized container.
Add about 3 tablespoons of the sweet vinegar sauce.
Toss to coat evenly.
Then, tightly squeeze the ginger to remove the sweet vinegar sauce as much as possible. This will avoid diluting the sauce and help to improve the shelf life.
Now, pour in the rest of the sweet vinegar.
Finally, let it sit in the fridge for at least half a day and you’ll be able to enjoy the refreshing sushi ginger!
This natural pink color is derived from the pigment, anthocyanin in young ginger roots and it is known to appear pink in an acidic state.
You can refrigerate the sushi ginger for more than 6 months. Make sure to use an acid-resistant glass or enamel container in this recipe. To maintain a nice pink coloring we used half regular white sugar but either raw or regular sugar can be used. Ginger roots have a kind of sterilizing effect so it makes sense that sushi is often served along with this condiment.