*  Exported from  MasterCook  *
 
                     AMAZU SHUGA (PICKLED PINK GINGER)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Condiments                       Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3   lb           Fresh, Young, Ginger root*
      1/3   c            Rice Vinegar
      1/4   c            Sugar
      1/4   ts           Salt
                         *Large pieces, pref. with
                         -pinkish skin, scraped
 
   Whilst poring over my three volume loose leaf cookbook
   (inhabited mainly by stuff snatched from here) I ran
   across the following that I though you might be
   interested in.  I think that the caveat about fresh,
   young ginger root is necessary to this recipe.  I
   don't think the older, woody stuff would work at all.
   Guess this originally appeared here from the heading...
   
   Using a sharp knife or a Beriner cutter,shave ginger
   root into paper- thin slices.  In a small, airtight
   container, combine vinnegar, sugar and salt. Blanch
   ginger for 30 seconds in boiling water.  Drain ginger;
   cool. If desired, reserve liquid for cooking purposes.
   Add cooled ginger to 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.
   
   Makes 1 serving.
   
   Posted by Stephen Ceideburg December 18 1990.
   
   Originally from Larry Dumlao.
  
 
 
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