From nancyaery@hotmail.com Tue Oct 2 16:57:54 2001 Date: Sat, 29 Sep 2001 07:16:12 -0700 From: Not The Real Nancy Newsgroups: alt.food.asian Subject: Amazu Shuga (Pickled Pink Ginger) * Exported from MasterCook * Amazu Shuga (Pickled Pink Ginger) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Asian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 lb Fresh -- Young, Ginger root -- Large pieces, pref. with pinkish skin, scraped 1/3 c Rice Vinegar 1/4 c Sugar 1/4 t Salt 1.Using a sharp knife or a Beriner cutter,shave ginger root into paper thin slices. 2.In a small, airtight container, combine vinnegar, sugar and salt. 3.Blanch ginger for 30 seconds in boiling water. 4.Drain ginger; cool. If desired, reserve liquid for cooking purposes. 5.Add cooled ginger to vinegar mixture; mix well. 6.Store marinating ginger in the refrigerator. Pickled ginger can be eaten after 24 hours of marinating. It will keep several weeks. Good with either Sushi or noodles. Add marinade to salads or sauces. - - - - - - - - - - - - - - - - - - -- Nancy