Amazu Shoga (Pickled Pink Ginger) Recipe


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Amazu Shoga (Pickled Pink Ginger) Recipe : Recipes 4U

 

Amazu Shoga (Pickled Pink Ginger) Recipe

Recipe Ingredients

1/3 lb ginger, fresh young, large pieces, scraped--lo
1/3 cup rice vinegar
1/4 cup sugar
1/4 tsp salt

Recipe Preparation

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.

 

 

Servings: 1

 

 

 

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Amazu Shoga (Pickled Pink Ginger) Recipe Collection

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This Amazu Shoga (Pickled Pink Ginger) Recipe is one of our Meat Recipes, which are collected from submissions from our readers and public domain sources. Of course, as we have over 50,000 recipes in the cookbook it is not practical to prepare and eat every single recipe on our web site, so please take care, and double check everything before cooking that special meal and use common sense. If you spot any thing that looks wrong, please tell us.


 

Amazu Shoga (Pickled Pink Ginger) Recipe

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