Pickled ginger for sushi

Of course, there are recipes for the preparation of pickled ginger root such that you do not need to wait for several days, but only a few hours are enough. But it is this recipe that is most popular in eastern countries.

Pickled ginger is served with rolls and sushi together with wasabi and soy sauce. A piece of ginger should be eaten before starting a meal to refresh the taste buds. Next, it is recommended to eat another piece of ginger after each roll (sushi).

And now let's move on to cooking "gary", as this snack is called in Japan. The main difference of this recipe is not only in the use of rice vodka and rice wine, but also in the fact that we will marinate the ginger root entirely, and we will cut it into plates before serving.

Let's start cooking. To do this, pre-washed and dried fresh ginger root is thoroughly cleaned, removing a thin layer of skin. At this time, we put a small pot of water on the fire and bring it to a boil. When the water boils, we lower the peeled ginger root into it, wait a minute, and then extract and dry the root with a clean towel. After we put it in a glass container (you can also use a ceramic one).

In a small saucepan, pour sake, mirin, pour granulated sugar, mix and put on a slow fire. Bring the contents of the saucepan to a boil, stirring constantly. When the liquid boils, remove the pan from the heat. All sugar crystals should completely melt. We are waiting for the resulting syrup to cool down to room temperature.

Pour ginger root syrup, cover tightly with a lid and put it away in the cold for three days. After the specified time, the ginger root will be ready to serve. It remains only to cut it into plates.

Bon appetit!