* Exported from MasterCook *
Japanese Pickled Fresh Ginger - Gari
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Veggie
Amount Measure Ingredient -- Preparation Method
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1/4 pound fresh ginger root -- peeled and sliced very thinly
1/2 cup rice vinegar
2 tablespoons sugar
1/4 teaspoon salt
1 drop red food coloring -- optional
Bring the vinegar sugar, salt and food coloring to a boil in a small, non-reactive saucepan over medium-high heat, stirring to dissolve the sugar.
Add the ginger, reduce heat to low and simmer for 1 minute.
Pour the ginger and liquid into a heat-proof jar and let marinate for at least one hour. Store refrigerated for up to a month.
Makes 1 cup (8 two-tablespoon servings)
Along with wasabi and soy sauce, gari, also known as sushi ginger, is a traditional accompaniment to makizushi. It is generally eaten between sushi courses as a palate cleanser. Try to use very fresh, young ginger for this recipe so the gari will be as tender as possible.
ChupaNote: try shaving the ginger with a vegetable peeler or cheese slicer.
Cuisine:
"Asian"
Source:
"whats4eats dot com"
S(Formatted by Chupa Babi):
"June 2011"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 24 Calories; trace Fat (3.4% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 69mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0
