HOW TO MAKE GINGER FOR SUSHI RECIPES

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PICKLED GINGER FOR SUSHI RECIPE - FOOD.COM



Pickled Ginger for Sushi Recipe - Food.com image

I love pickled ginger and this really does taste (and look) like the ginger that you get in the sushi restaurant. I adapted a recipe from a Fish and 'Shellfish cookbook.

Total Time 96 hours

Prep Time 96 hours

Yield 20 serving(s)

Number Of Ingredients 6

1/2 lb gingerroot
1 tablespoon coarse salt
1 1/4 cups rice wine vinegar
3 tablespoons water
1/4 cup sugar
1 -2 drop red food coloring (optional)

Steps:

  • Peel the ginger and slice it as thin as humanly possible.
  • Rub the sliced ginger with the coarse salt until you do not feel the graininess of the salt.
  • Place ginger in a mixing bowl and refrigerate for several hours.
  • After ginger has sat for several hours, take it out and squeeze out as much liquid as possible.
  • Put ginger in a clean jar.
  • Put the vinegar, water,food coloring, and sugar in a small sauce pan and bring to a simmer.
  • Stir until the sugar is dissolved.
  • Pour over ginger and allow to cool slightly.
  • Seal the jar and allow to"cure" in the refrigerator for at least 3 days.
  • (This allows the flavor to mellow out some... you can use it sooner, but it will have more of a"bite").

Nutrition Facts : Calories 18.8, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 350.3, CarbohydrateContent 4.5, FiberContent 0.2, SugarContent 2.7, ProteinContent 0.2

SUSHI GINGER RECIPE - FOOD.COM



Sushi Ginger Recipe - Food.com image

This ginger is normally used to cleanse the palate between different types of sushi so you get the full flavor of each piece of sushi.

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 20 serving(s)

Number Of Ingredients 5

1/2 lb gingerroot, peeled and sliced very thin
1 tablespoon salt
1 1/4 cups rice vinegar
3 tablespoons water
1/4 cup honey

Steps:

  • Add sliced ginger to a ziplock bag and add salt.
  • Shake well to coat ginger.
  • Place bag in the refrigerator for 3 hours or overnight.
  • Remove ginger from bag and place in a jar with tight fitting lid.
  • Add vinegar, water and honey to a small pan.
  • Simmer for 5 minutes, stir frequently.
  • Let cool for 5 minutes.
  • Pour into jar with ginger.
  • Close jar and store in refrigerator for 3-5 days.
  • Enjoy.

Nutrition Facts : Calories 22, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 350.5, CarbohydrateContent 5.5, FiberContent 0.2, SugarContent 3.7, ProteinContent 0.2

More about "how to make ginger for sushi recipes"

HOMEMADE PICKLED GINGER (GARI) RECIPE | ALLRECIPES
Pickled ginger is called gari or amazu shoga in Japanese. It's served with sushi or sashimi and eaten between different kinds of sushi. It helps to clean your taste buds and enhance the flavors. It's also great with Century Eggs - a Chinese delicacy. You can find prepared pickled ginger in pink or white at most Asian markets but I preferred to make my own and share with family and friends.
From allrecipes.com
Reviews 4.7
Total Time 45 minutes
Category Side Dish, Sauces and Condiments, Canning and Preserving Recipes, Pickled
Calories 13.7 calories per serving
  • Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. You will see that the liquid will change to slightly pinkish in few minutes. Don't be alarmed because it's the reaction of rice vinegar that causes the change. Only quality rice vinegar can do that! Some commercial pickled ginger has red coloring added. Cut pieces of ginger into paper thin slices for serving.
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SUSHI GINGER RECIPE (PICKLED YOUNG GINGER ROOT WITH SWEET ...
From cookingwithdog.com
Reviews 3.3
Total Time 20 minutes
Category Side Dish, Vegetable
Cuisine Japanese
  • 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.
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PICKLED GINGER (SUSHI GINGER) RECIPE | CHEFDEHOME.COM

Homemade Pickled (Sushi) Ginger recipe. It needs only 5 ingredients to make pickled ginger at home with flavor just like pink ginger served with Sushi in Japanese Restaurants. Even better as home pickled ginger is free of preservatives and dyes. Make once, enjoy whole month! Gluten free, vegan, dairy free.

Sweet, tangy and slightly pink in color, pickled ginger is my favorite ask whenever I eat Sushi or dine in a Japanese Restaurant. In-fact one such Japanese place in Bay Area is my inspiration to share this recipe with you.

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Are you ready for a fun weekend project? I also love pickled ginger stir-fried with spicy udon noodles. (hint hint)

Pickled Ginger

Pickled Sushi Ginger, also known as gari/shoga, is a popular Japanese condiment. Specially very commonly served as palate cleanser with Sushi. Whether you buy pre-packed Sushi from Whole Foods or dine in a fancy Sushi Restaurant, the side of sweet pickled ginger is quintessential. 

On contrary to store-bought sushi ginger, homemade pickled ginger is pale-pink in color. The store bought ginger's color is enhanced with dyes where homemade version is pale pink due to natural reaction with rice vinegar.

Pickled Ginger is easy to prepare and often served with noodles, rice and sushi. In-fact, it is used heavily in both Chinese and Japanese cuisine. Along with delicious taste, ginger also believed to aid digestion. In my home, it find ways to salads, noodles, spicy fried rice, and of course sushi.

I love to top every sushi roll with pinch of wasabi, a slice of pickled ginger with a drop of soy sauce. Such a delightful combination of sweet, spicy and umami. Craving Sushi? ;-) Ditto!

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Let's make pickled ginger today. I have plans to also share my homemade sushi recipe with you.

Pickled Ginger Recipe

What Do You Need To Make Pickled Ginger

Here are the 5 (easy to find) ingredients to make Pickled Ginger at home:

  1. Young Non-Fibrous Ginger
  2. Rice Vinegar
  3. Sugar
  4. Salt
  5. Water

How simple is that?! Right?

Pickled Ginger Ingredients

What Ginger To Use for Pickled Ginger?

Buy non-fibrous fresh ginger root. Preferably young ginger. (Also known as baby ginger.) Available in most Asian Stores. It is easy to spot a young ginger root. Simply look at the skin. Skin of young ginger has shades of pink, is opaque, thin and so delicate that you can simply rub it off. 

Young Ginger is good for pickling because it has wonderful non-fibrous texture. Once pickled, ginger stays crunchy yet gets so delicate that it melts in mouth.

Young ginger is not that spicy and potent as mature ginger. Also, pickling ingredients i.e. Rice vinegar, salt and sugar, further draw out most heat and spicy-ness out of the young ginger. Resulting pickled ginger is sweet, crunchy and as I said, melts in mouth.

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You can also use galangal for this recipe. 

TIP: In Autumn season (ginger season) you may also find ginger sold in regular produce stores very fresh, less fibrous and totally fine for this pickle.

Pink Ginger

The natural pink color in pickled ginger is very light pale pink (as you can see in the pictures.)  Ginger turns naturally light pink when comes in contact with Vinegar or Rice Wine. It's ok for young ginger to release it's pigments and it is safe to eat. 

If you ever wonder how sometime Japanese pickled ginger is red rather than pink? The red color dye is added while pickling ginger to make it look bright pink-red and hence more appetizing. However, you will find pink ginger tastes same as red ginger. There is no difference in flavor.

If you ever get chance to find a Japanese food store. Look for fresh pickled ginger in their refrigerator section. They sell both yellow (light pink like this recipe) and deep pink red gingers called Yellow Gari Shoga and Pink/Red Gari Shoga respectively. I have bought both yellow and red pink ginger and found the flavor to be exactly same.

Pickled Ginger - Recipe Testing

When I planned to test pickled ginger recipe for blog... I tried various ways to make pickled ginger, all with different results. I'm sharing the best, my version of pickling method that convinced me on the flavor of pickle ginger.

There were a few winners in my testing. Picture below shows few good ways to pickle ginger. (No. 2, Sushi Ginger is my version of pickled ginger for this post.)

Pickled Ginger Quick Sweet and Candied

Quick Pickled Ginger

Picture (first from the top) is quick pickled ginger. It needs no cooking time. Only mix the pickling liquid, add to the sliced ginger and refrigerate for 30 minutes. Resulting pickled ginger is sweet, sour, has good crunch but is also sharp and spicy.

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If you are ginger fan, this is the ginger recipe for you. To quick pickle ginger, follow the recipe same as described in the recipe card. Only don't cure ginger and no need to heat the liquid, add straight to the ginger and let sit for 30 minutes.

Quick pickled ginger is good to serve with fried rice, stir-fry with noodles or cook chicken. 

Sushi Ginger

Sushi Ginger recipe (second picture from the top) is what I have shared in the recipe card. It needs some extra time as ginger is salted and cured to extract spicy-ness out.

To make sushi ginger, ginger is salted. Salting makes ginger sweat and releases the spicy-ness out. Next, pickling liquid is just heated to point until sugar and salt are fully dissolved (not boiled), then ginger is pickled in the liquid. Let ginger pickle come to room temperature and then refrigerate until ready to use.

You can start munching on pickled ginger once pickle cool down to room temperature. For the chilled (sweeter) sushi ginger like you get in sushi restaurants, refrigerate for at-least 30 minutes. 

Note: Once at room temperature, if ginger tastes bit spicy. Don't worry. Let it sit in refrigerator for few hours, it will get better, perfectly sweet and less spicy.

Candied Ginger

This was an experiment gone side ways but made a delicious candied pickled ginger. This recipe requires cooking the fresh sliced ginger with pickling liquid for 30 minutes or until liquid thickens and sugar crystalize like candy. Good to top on salads or serve with meat.

Homemade Sweet Pink Pickled Ginger 

This was a long due recipe. I'm so glad to finally share this with you.

Friends, don't shy from trying new things in the kitchen. This weekend, bring home some young ginger (or check above for my tips to find fresh ginger in local produce store.) I'm sure you will find remaining 4 ingredients in your pantry. Make some pickled ginger and enjoy sweet and sour condiment with your favorite meal. A jar of pickled ginger will keep for 1 month in refrigerator. 

Happy Cooking! -Savita x


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Total Time 12 minutes
Category Ingredient, Condiment, Pickle
Cuisine Asian
Calories 26 calories per serving
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GINGER TEA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
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Total Time 30 minutes
Calories 64 per serving
  • Bring 8 cups water and 1 cup thinly sliced unpeeled ginger to a simmer in a saucepan; simmer until reduced to 5 cups, about 25 minutes. Sweeten with 1/4 cup honey and divide among mugs (strain, if desired). Dust with cinnamon.
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HOW TO MAKE SUSHI GINGER - GREAT BRITISH CHEFS
Place the ginger in a pan with the water and salt, bring to the boil and cook for 3 minutes. Drain the ginger and transfer to a clean jar or container. Place the vinegar and sugar in a small saucepan, bring to the boil then allow to cool. Pour the liquid over the ginger and marinate overnight before using.
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PICKLED GINGER RECIPE FOR SUSHI AND SASHIMI
May 23, 2019 · Rinse the ginger under cold water to remove excess salt. Again using clean hands, squeeze the ginger hard to release most of the liquid. Discard the liquid. Loosely pack the ginger into a clean, sterilized 1/2-pint canning jar. Put the rice vinegar, water, and sugar or honey into a small, non-reactive pot.
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MAKE YOUR OWN JAPANESE PICKLED GINGER RECIPE (GARI)
Oct 05, 2004 · Slice the ginger thinly and salt the slices. Leave salted ginger slices in a bowl for about 1 hour. Dry the ginger slices with paper towels and put them in a sterilized, heat-resistant container or jar. Mix the rice vinegar and sugar in a pan and bring to a boil until the strong vinegar aroma has evaporated.
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Jun 03, 2020 · Peel the ginger with a sharp teaspoon and slice it finely using a mandoline slicer or sharp knife. Add it with ½ tsp salt in a small bowl, mix, and set aside for 5 minutes. Bring a small saucepan with water to the boil. Add salted ginger and cook for 1 minute (up to 5 minutes for less spicy and mild sushi ginger).
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PICKLED GINGER RECIPE FOR SUSHI AND SASHIMI
May 23, 2019 · Discard the liquid. Loosely pack the ginger into a clean, sterilized 1/2-pint canning jar. Put the rice vinegar, water, and sugar or honey into a small, non-reactive pot. Stir over medium heat until the sugar has completely dissolved. Raise the heat and allow the mixture to come to a boil.
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PICKLED SUSHI GINGER RECIPE (??) HOW TO MAKE GARI
Pickled Sushi Ginger (?? – Gari) Pickled sushi ginger or Gari (??) is a Japanese pickle made by brining thin slices of young ginger in vinegar, sugar, and salt. It has a refreshing sweet and sour taste with a hint of spiciness, making it a popular side dish to serve with sushi.
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PICKLED SUSHI GINGER RECIPE (GARI) - HOMEMADE - ALINE MADE
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