*  Exported from  MasterCook  *
 
                     AMAZU SHOGA (PICKLED PINK GINGER)
 
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 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3   lb           Ginger, fresh young -- large
                         -pieces, scraped--look for
                         -pieces with a pinkish skin
      1/3   c            Rice vinegar
      1/4   c            Sugar
      1/4   ts           Salt
 
   Using a sharp knife or a Beriner cutter, shave the
   ginger into paper-thin slices. In a small, airtight
   container, combine the vinegar, sugar and salt. Blanch
   the ginger for 30 seconds in boiling water. Drain
   ginger; cool. If desired, reserve the liquid for
   cooking purposes.
   
   Add the cooled ginger to the vinegar mixture; mix
   well. Store marinating ginger in the refrigerator.
   Pickled ginger can be eaten after 24 hours of
   marinating. It will keep several weeks. Good with
   either sushi or noodles. Add marinade to salads or
   sauces.
  
 
 
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