Beni shoga - that pink pickled ginger in sushi bars
- Contributed by Catsrecipes Y-Group
- Scrub the ginger under running water as you would a potato for baking.
- Blanch it in boiling water for one minute and drain.
- Peel and slice thinly, i used a potato peeler for the slices and well as peeling.
- Combine mirin, sake, and sugar in a small pan.
- Bring to a boil, stirring until the sugar has dissolved.
- Place the ginger into a sterilized jar and pour the cooled vinegar over the ginger.
- Cover and keep 3 – 4 days before using.
- Will keep refrigerated for up to one month.
- The pale pink color develops as it ages, however, you might want to add a small amount of red food coloring.