Sushi, a traditional dish of Japanese cuisine, appeared in our restaurants several years ago, and immediately won many Slavic fans. And this is not surprising, in addition to the exotic taste, sushi is also a low-calorie dish, what was for the fair sex a pleasant discovery.
Recently, it has become important to cook sushi at home, because then we are sure that we eat quality products. All the ingredients for sushi can be bought in the supermarket, but some of the ingredients worth trying to cook and at home. For example, pickle your own ginger sushi.
Marinated ginger: harm or benefit?
Most of the seasonings of Japanese cuisine unconditionally belong to the list of harmful products because of their stinginess, because excessive use of spicy foods can lead to gastritis or even a stomach ulcer. But this absolutely does not apply to pickled ginger, because by its properties it is not inferior to fresh. And the benefits of fresh ginger can talk for quite some time.
Marinated ginger contains a whole set of micro and macro elements, vitamins, such as A, C, B1 and B2, zinc, potassium, magnesium, sodium and calcium, as well as many amino acids. Pickled ginger improves digestion, dilutes the blood, It has a beneficial effect on the respiratory system, slows down the aging process and promotes weight loss.
Marinated Sushi Ginger
Marinated ginger acquires a soft texture and spicy taste, but retains its specific burning sensation. In Japan, there are two types of pickled ginger - it is gari and beni-shoga. They have different uses and are prepared in different ways. Only sushi is served to sushi., These are thin slices of young ginger, but they are not an appetizer, as many believe, and are more likely to "nullify the taste", their goal is to kill the previous taste in order to fully enjoy the following dish, that is, serve the same purpose as the coffee beans in the perfume shop.
Beni-shog is used differently, it is never served to sushi, but it plays the role of pickled vegetable and is served with rice noodles, meat and okonomiyaki. Prepare beni-shog only from old ginger roots.
How to choose ginger for sushi?
So, only young ginger is used for burning. How to distinguish it from the old? The skin of an old ginger is yellow, wrinkled, and resembles paper, and there are clearly visible fibers on cuts. The fibers of young ginger are almost invisible, and the skin is silver, delicate so that it does not need to be cleaned., just wash the root.
Of course, young ginger in the post-Soviet space is quite difficult to find, and if you are unlucky, take the old one, just the taste will not be so juicy and tender.
The classic recipe for pickled ginger for sushi
- Young ginger - 250 g
- Salt - 1 tsp.
- Sugar - 50 g
- Rice Vinegar - 100 ml
Wash and peel the ginger thoroughly.
Cut the ginger with a very sharp knife as thin as possible. The thinner the slices, the more delicious the ginger will turn out.
Sprinkle with salt and leave ginger for 3 hours. Using a paper towel or napkin, remove excess moisture from the ginger and put it in a pre-sterilized jar.
Mix sugar and rice vinegar, boil and pour ginger ready marinade. Cool and refrigerate. As soon as the ginger has turned gently pink, it is ready to eat. Usually it is 4-5 days. It can be stored for no more than 2 months.
If you could not find young ginger, then add some beetroot juice to the marinade, it will give your sushi ginger a beautiful, rich color.
How to pickle sushi ginger in sake and wine?
- Ginger - 250 g
- Sake - 2 tbsp.
- Rose wine - 2 tbsp.
- Rice Vinegar - 90 ml
- Sugar - 5 tsp.
- Ginger clean, rinse and dry from moisture. If you have old ginger root, boil for 1 minute in boiling water.
- Thinly chop and fold into a prepared pre-sterilized jar.
- Mix sake, wine, sugar, rice vinegar and boil.
- Pour the ginger into the marinade, cool and put in a cold place for 4 days.
- Sake can be replaced with ordinary vodka, only take 1 tbsp, i.e. 2 times less. Rose wine can be replaced with red grape wine. It will turn out not worse at all.
The Original Recipe for Pickled Ginger
- Ginger - 250 g
- Rice vinegar 3% (or 6% wine vinegar and water in equal proportions) - 250 g
- Sea salt - 2 tsp.
- Sugar - 2 tbsp.
- Plum juice - 2 tbsp.
- Rose wine - 2 tbsp.
- Sake - 2 tbsp. (or vodka 1 tbsp.)
- Beet Juice - 1-2 drops
- Thinly chop the ginger with a sharp knife.
- Grate chopped ginger, add 0.5 tsp. salt and put on a paper towel.
- Mix all other ingredients and bring to a boil.
- Pour ginger marinade and boil on low heat for another 25-30 minutes.
- Marinade cool and shift in a prepared jar.
- Gary, prepared in this way, can be eaten after 8 hours.
Pickled ginger is a storehouse of valuable substances, and in jars of pickled ginger, sold in supermarkets, there may be dyes and preservatives. therefore It will be much more useful to cook it yourself.
Enjoy your meal!