|Posted on August 28, 2009 at 4:45 PM|
Sushi Ginger - Gari
I am in the mood to peel today. It's the new ginger I found at the Asian market that got me thinking about making Gari, Sushi Ginger. I have a lot of ginger to peel but new ginger, shin shoga, is as easy to peel as potatoes.
I saw this young ginger at the Tsukiji market in Tokyo this
summer. What you can find in the Asian markets are similar
I have another reason why I am in the mood to peel. I just got this new peeler. A good kitchen tool is the cook's best friend. This peeler comes from Tokyu Hands in Shibuya.The peeler is light and handy but most of all, Incredibly sharp. I can shred cabbage at nearly the speed of lightening. It comes with two other blades for making matchsticks in different sizes. How I got to buying this peeler is my usual story. I was watching a salesman at Tokyu Hands do a demonstration with the peeler. If you go to any department store in Japan, you will always find a salesman in the household department trying to sell you something you probably already have but better. He was talking about liberating you from the toils of kitchen serfdom. He showed all sorts of tricks using the peeler to cut daikon, tomato, onion, cabbage. I am a sucker for good performance artists. You don't know how many peelers, grinders, knives, pots I was fooled into buying based on a ively pitch. So far, this peeler is for real. I love it.
I peeled all this ginger in a matter of minutes.
Sushi Ginger is easy to make at home and much better for you because it doesn't contain any food colorings or additives like the commercial ones often do. Sushi ginger also goes well with grilled fish and cold Chinese noodles (Hiyashi Chuka). You can make a batch and find good use for it.
Sushi Ginger - Gari
Makes 3/4 cup of pickled ginger
12 oz Fresh ginger, peeled
1/3 tsp salt
Sweet vinegar (Amasu) dressing
1 tsp salt
1/2 cup sugar
1/4 cup water
1/2 cup rice vinegar
In a medium saucepan, bring the salt, sugar and water and bring to a boil over medium heat. Turn off heat. Add the vinegar.
Peel the ginger to make long and thin wide shavings, about 1/8 inch thick and 2 to 3 inches long. I use a Japanese peeler that makes this step very easy. (see picture above) You can also use a knife to slice the ginger.
Bring a medium sauce pan with water to a boil. Add the sliced ginger. Drain. While the ginger is still hot, add 1/3 tsp of salt and toss together.
Transfer the sliced ginger into a glass container or jar and pour the Amasu, Sweet vinegar dressing. Cover tightly. Marinate the ginger for 3-4 hours.
Best eaten after 2--3 days in the pickling jar but you can start eating it in a half a day.
Keeps for a couple weeks.
The blade is slanted, can you see?