Along with wasabi and soy sauce, gari, also known as sushi ginger, is a traditional accompaniment to makizushi. It is generally eaten between sushi courses as a palate cleanser.
Try to use very fresh, young ginger for this recipe so the gari will be as tender as possible.
Gari
Course: PicklesCuisine: JapanMakes about 1 cup
Along with wasabi and soy sauce, gari, also known as sushi ginger, is a traditional accompaniment to makizushi.
Ingredients
Gingerroot, peeled and very thinly sliced — 1/4 pound
Rice vinegar — 1/2 cup
Sugar — 2 tablespoons
Salt — 1/4 teaspoon
Red food coloring (optional) — 1 drop
Directions
- Bring the vinegar sugar, salt and food coloring to a boil in a small, non-reactive saucepan over medium-high heat, stirring to dissolve the sugar.
- Add the ginger, reduce heat to low and simmer for 1 minute.
- Pour the ginger and liquid into a heat-proof jar and let marinate for at least one hour. Store refrigerated for up to a month.
Whats4eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
