Amazu Shoga(Pickled Pink Ginger)

* Exported from MasterCook *

AMAZU SHOGA (PICKLED PINK GINGER)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 lb Ginger, fresh young -- large
-pieces, scraped--look for
-pieces with a pinkish skin
1/3 c Rice vinegar
1/4 c Sugar
1/4 ts Salt

Using a sharp knife or a Beriner cutter, shave the
ginger into paper-thin slices. In a small, airtight
container, combine the vinegar, sugar and salt. Blanch
the ginger for 30 seconds in boiling water. Drain
ginger; cool. If desired, reserve the liquid for
cooking purposes.

Add the cooled ginger to the vinegar mixture; mix
well. Store marinating ginger in the refrigerator.
Pickled ginger can be eaten after 24 hours of
marinating. It will keep several weeks. Good with
either sushi or noodles. Add marinade to salads or
sauces.



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