Amazu Shuga (Pickled Pink Ginger) Recipe

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   Whilst poring over my three volume loose leaf cookbook (inhabited mainly by stuff snatched from here) I ran across the following which I though you might be interested in.

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   I think which the caveat about fresh, young ginger root is necessary to this recipe.

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   I do not think the older, woody stuff would work at all.

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   Guess this originally appeared here from the heading...

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   Using a sharp knife or possibly a Beriner cutter,shave ginger root into paper- thin slices.

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   In a small, airtight container, combine vinnegar, sugar and salt.

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   Blanch ginger for 30 seconds in boiling water.

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   Drain ginger; cold.

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   If you like, reserve liquid for cooking purposes.

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    Add in cooled ginger to vinegar mix; mix well.

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    Store marinating ginger in the refrigerator.

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    Pickled ginger can be eaten after 24 hrs of marinating.

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    It will keep several weeks.

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    Good with either Sushi or possibly noodles.

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    Add in marinade to salads or possibly sauces.

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    Dumlao.

* Per serving · 4 servings · Values may vary.

No additional tips available.