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Japanese Pickled Ginger Recipe

Delicious Japanese Pickled Ginger Recipe for Sushi Lovers

Elevate your sushi experience with this Japanese Pickled Ginger Recipe, a homemade condiment bursting with flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Sauces
Cuisine: Japanese
Calories: 25
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ginger
  • 300 grams New Ginger Rhizomes Look for firm, aromatic roots with bright crimson stems.
  • 1 tablespoon Salt Enhances flavor and helps draw out moisture.
For the Pickling Solution
  • 1 cup Rice Vinegar Provides mild acidity essential for pickling.
  • 1 cup Sugar Adjust to taste for sweetness.
  • 1 tablespoon Kelp Dashi Powder Adds umami depth; substitute with any preferred dashi powder as needed.

Equipment

  • sharp slicer
  • Small saucepan
  • clean airtight container

Method
 

Step-by-Step Instructions
  1. Thoroughly scrub the new ginger rhizomes under cold running water to remove dirt and trim the stem.
  2. Slice the ginger thinly using a sharp slicer set at 0.5mm.
  3. Bring a small pot of water to a gentle boil, add the sliced ginger, and let simmer for 1-2 minutes.
  4. In a saucepan over low heat, combine rice vinegar, sugar, salt, and kelp dashi powder, stirring until dissolved.
  5. Transfer the cooled ginger to a clean container and pour the hot pickling solution over it.
  6. Allow the mixture to cool to room temperature, then refrigerate for at least 3 hours before serving.

Nutrition

Serving: 50gramsCalories: 25kcalCarbohydrates: 6gSodium: 300mgPotassium: 50mgSugar: 5gVitamin C: 2mgCalcium: 15mg

Notes

For the best flavor, refrigerate overnight before serving.

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