Sushi Recipes - Pickled Ginger

Ingredients

• 125 g ('h cup) fresh young ginger, peeled and thinly

• sliced diagonally

• 250 ml (1 cup) boiling water

• 125 ml (lh cup) rice vinegar

• 2 tablespoons sugar

• 1/2 teaspoon salt

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Method:

1. Place the ginger slices in a small bowl and cover with the boiling water. Leave to stand for 30 seconds and drain well.

2. Combine the vinegar, sugar and salt in a small non­metallic bowl and stir until the sugar completely dis­solves. Add the drained ginger and coat well with the mixture.

3. Cover the bowl with a plastic sheet and leave it to stand for at least 1 hour, then refrigerate until well­chilled and the ginger slices turn pink. To serve, remove the ginger from the pickling liquid.