Pickled Ginger

If you don’t have a mandoline, use a vegetable peeler to slice the ginger root as thinly as possible.

Prep Time: 25 minutes
Makes about 4 servings

One 2-in (5-cm) length fresh ginger root, peeled and thinly sliced
4 tablespoons salt
1 cup (250 ml) Sushi Rice Dressing (page 20)
3 tablespoons mirin (sweet rice wine) or sweet sherry

Place the ginger slices in a colander and cover with salt. Allow to sit for 10 minutes, then rinse away the salt.
In a clean glass or ceramic container, combine the Sushi Rice Dressing and mirin or sweet sherry. Add the sliced ginger and toss to coat.
Allow to sit for at least 10 minutes before using. Store leftovers in the refrigerator for up to one month.

Variation

Pink Ginger

Add a slice of fresh beetroot to the glass container with the ginger and dressing. Stir or shake well for 2 minutes. Discard the beet slice before using the ginger.