Pickled Ginger Recipe for Sushi
Pickled ginger, or gari, is an essential Japanese condiment to accompany your sushi. It is slightly sweet, tangy, and very fragrant. Served between bites of sushi, it cleanses the palate and allows you to better appreciate the flavors of the fish. This homemade recipe is quick, simple, and offers an authentic taste.
- Prep Time
- 10 minutes
- Cooking Time
- 5 minutes
- Servings
- 4
Ingredients
- 150 g fresh young ginger (not too fibrous and tender, pale pink if possible)
- 60 ml rice vinegar
- 2 tbsp. sugar
- 1/2 teaspoon salt
- Water for blanching ginger
Directions
- Peel the fresh ginger with the back of a spoon to preserve as much flesh as possible.
- Slice it very thinly using a mandolin or a sharp knife to obtain thin, delicate strips.
- Blanch the ginger. Boil some water in a small saucepan.
- Soak the ginger slices for 1 to 2 minutes to soften the taste and remove the spiciness.
- Drain and let cool.
- In a small saucepan, combine the rice vinegar, sugar, and salt.
- Heat over low heat until the sugar is completely dissolved.
- Allow to cool slightly.
- Place the blanched ginger in a clean jar.
- Pour the warm marinade over the ginger until it is completely submerged.
- Close the jar and let it rest in the refrigerator for at least 24 hours before serving.
