HOW TO SLICE GINGER FOR SUSHI RECIPES
SUSHI GINGER RECIPE - FOOD.COM
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
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
PICKLED GINGER FOR SUSHI RECIPE - FOOD.COM
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
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
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