Anyone wishing to taste sushi goes to a Japanese bar or restaurant for this. And some people prefer to cook this delicacy on their own, since almost all products can be bought in a more or less large supermarket. “Almost”, because pickled ginger has a rather limited shelf life and it is not profitable to sell it ready-made. However, you can try pickling the ginger yourself.
It is necessary
-
- 200 g of ginger root
- 200 ml. mirina
- 100 ml rice vinegar
- 1 tbsp. l. honey
- 1 tsp salt
- some beets
Instructions
Step 1
Pickling ginger starts with buying it. Try to choose young roots without tough filaments in the pulp. The younger the root, the smaller it is, and the lighter its skin. You can also take old roots, but keep in mind that they will take a little longer to cook.
Step 2
I would like to dwell a little on Mirin. Mirin is an original product supplied from Japan, a low-alcohol rice wine with a sweetish taste and specific aroma. If you cannot find it, use plum or any other wine, the taste of ginger will not be affected very much.
Step 3
Divide the ginger root into separate pieces and peel them off with a sharp knife.
Step 4
Boil about half a liter of water and salt in a saucepan, dip the ginger in it for 2-3 minutes. You can add a minute or two to old roots to soften them. Remove the boiled pieces from the water, dry, let cool and chop them into thin slices across the fibers in a vegetable cutter.
Step 5
To make the marinade, combine mirin, rice vinegar and honey in a separate saucepan. Heat the mixture until a white cap forms and immediately remove from heat. If you want a pink color, add a couple of beetroot shavings to the marinade, then pour the chopped ginger with the marinade. Leave the roots to marinate at room temperature for 1 to 2 days, then refrigerate and consume as needed.
