Pickled Ginger

Pickled Ginger Recipe from Japan: Ingredients include ginger, mirin, sake, and sugar

Region / culture: Japan | Preparation time: 15 minutes | Cooking time: 1 minute | Servings: 8

Introduction

Pickled ginger, also known as gari, is a popular condiment in Japanese cuisine. It is often served alongside sushi to cleanse the palate between bites. This tangy and slightly sweet ginger adds a refreshing touch to any dish.

History

Pickled ginger has been a staple in Japanese cuisine for centuries. It is believed to have originated in the Edo period (1603-1868) as a way to preserve ginger and enhance its flavor. Today, pickled ginger is enjoyed not only in Japan but also in many other parts of the world.

Ingredients

8 oz (250 g) of ginger root
2 tbsp of mirin
2 tbsp of sake
5 tsp of sugar

How to prepare

Scrub the ginger under running water, similar to how you would clean a potato for baking.
Blanch the ginger in boiling water for one minute, then drain.
Peel the ginger and thinly slice it. You can use a potato peeler for the slices and peeling.
In a small pan, combine mirin, sake, and sugar.
Bring the mixture to a boil, stirring until the sugar has dissolved.
Allow the mixture to cool.
Place the ginger into a sterilized jar and pour the cooled vinegar over it.
Cover the jar and let it sit for 3-4 days before using.
Store the jar in the refrigerator, where it will keep for up to one month.
Note: The ginger will develop a pale pink color as it ages. If desired, you can add a small amount of red food coloring.

Variations

Add a pinch of chili flakes for a spicy kick.
Use honey or agave nectar instead of sugar for a different flavor profile.
Experiment with different types of vinegar, such as rice vinegar or apple cider vinegar.

Cooking Tips & Tricks

Be sure to use young ginger root for this recipe, as it is more tender and less fibrous than mature ginger.

- Make sure to sterilize your jar before adding the ginger to prevent any unwanted bacteria from growing.

- For a stronger flavor, you can add a small amount of red food coloring to the pickling liquid.

Serving Suggestions

Pickled ginger is traditionally served with sushi, sashimi, and other Japanese dishes. It can also be enjoyed as a tangy side dish or added to salads for a burst of flavor.

Cooking Techniques

The key to making delicious pickled ginger is to slice the ginger thinly and evenly. This will ensure that the flavors are evenly distributed throughout the dish.

Ingredient Substitutions

If you don't have mirin or sake on hand, you can substitute with rice vinegar or white wine vinegar. You can also use honey or agave nectar instead of sugar.

Make Ahead Tips

Pickled ginger can be made ahead of time and stored in the refrigerator for up to one month. The flavors will continue to develop over time, so it's best to let it sit for a few days before using.

Presentation Ideas

Serve pickled ginger in a small dish or bowl alongside your favorite sushi or sashimi. You can also garnish with a sprinkle of sesame seeds or chopped green onions for added color and flavor.

Pairing Recommendations

Pickled ginger pairs well with seafood dishes, such as grilled salmon or shrimp tempura. It also complements Asian-inspired salads and stir-fries.

Storage and Reheating Instructions

Store pickled ginger in a sealed jar in the refrigerator for up to one month. It is best served chilled and does not need to be reheated.

Nutrition Information

Calories per serving

Each serving of pickled ginger contains approximately 30 calories.

Carbohydrates

Each serving of pickled ginger contains approximately 6 grams of carbohydrates.

Fats

Pickled ginger is low in fat, with less than 1 gram of fat per serving.

Proteins

There is minimal protein in pickled ginger, with less than 1 gram per serving.

Vitamins and minerals

Pickled ginger is a good source of vitamin C and potassium. It also contains small amounts of iron and calcium.

Alergens

Pickled ginger is typically gluten-free and vegan. However, it may contain traces of soy if mirin is used in the recipe.

Summary

Pickled ginger is a low-calorie condiment that is rich in vitamin C and potassium. It is a healthy addition to any meal.

Summary

Pickled ginger is a versatile condiment that adds a tangy and refreshing flavor to a variety of dishes. With just a few simple ingredients and some patience, you can create your own homemade pickled ginger to enjoy at home.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for pickled ginger. It was many years ago, back when I was just a young girl learning the ropes in the kitchen. My grandmother, a wise and seasoned cook, had taught me many recipes over the years, but this one was something new and intriguing.

I had always loved the unique, tangy flavor of pickled ginger that accompanied my sushi rolls at our favorite Japanese restaurant. I never imagined that I could recreate it at home. But there it was, written on a yellowed piece of paper in my grandmother's neat handwriting.

She explained to me that pickled ginger, also known as gari, is a traditional Japanese condiment that is often served alongside sushi to cleanse the palate between bites. It is made from young ginger roots that are thinly sliced and pickled in a mixture of sugar, vinegar, and salt.

My grandmother learned this recipe many years ago from a Japanese neighbor who had become a dear friend. She had watched in fascination as her friend prepared the pickled ginger, carefully selecting the freshest young ginger roots and slicing them into thin, delicate strips.

As she recounted the story to me, I could see the twinkle in her eye as she remembered the time spent learning this new culinary skill. She had always been curious and open to trying new things in the kitchen, and this recipe for pickled ginger was no exception.

I watched as my grandmother gathered the ingredients we would need for the pickled ginger – fresh young ginger roots, sugar, vinegar, and salt. She showed me how to peel the ginger roots and thinly slice them into paper-thin strips, using a sharp knife to ensure precision.

Next, she prepared the pickling liquid by heating vinegar, sugar, and salt in a saucepan until the sugar and salt had dissolved. The aroma that wafted through the kitchen was sweet and tangy, a promise of the delicious pickled ginger to come.

Once the pickling liquid had cooled slightly, my grandmother poured it over the sliced ginger roots in a glass jar, making sure that they were completely submerged. She then sealed the jar and placed it in the refrigerator to marinate for at least a week, allowing the flavors to meld and develop.

I eagerly awaited the day when we could finally taste the pickled ginger we had made together. When the week had passed, my grandmother carefully removed the jar from the refrigerator and opened it, revealing the pale pink strips of ginger that had taken on a tangy, sweet flavor.

We served the pickled ginger alongside a platter of sushi rolls that we had made together, and I marveled at how such a simple condiment could elevate the flavors of the meal. The sharp acidity of the ginger cleansed my palate between bites, allowing me to fully appreciate the delicate flavors of the sushi.

From that day on, pickled ginger became a staple in our kitchen. My grandmother would often make a fresh batch, experimenting with different variations by adding ingredients like garlic or chili peppers to the pickling liquid. Each batch was unique and delicious, a testament to her creativity and skill in the kitchen.

As the years passed, I learned to make pickled ginger on my own, passing on the recipe to my own children and grandchildren. It became a beloved tradition in our family, a reminder of the time spent learning and creating together in the kitchen.

I am grateful to my grandmother for teaching me how to make pickled ginger, a recipe that has brought joy and flavor to our meals for generations. It is a testament to the power of food to connect us to our past and create lasting memories with those we love. And every time I taste that tangy, sweet pickled ginger, I am reminded of the sense of amazement I felt when I first learned to make it.