Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Sake | 1 oz (30ml) | 39 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 oz (250 g ) ginger root
- 2 tablespoons mirin
- 2 tablespoons of sake
- 5 teaspoons sugar
Directions
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.
Category:Cathy's Recipes
Category:Japanese Appetizers
Category:Pickle Recipes
Category:Ginger Recipes
Category:Sake Recipes
Category:Mirin Recipes