Sushi, traditional Japanese dishes, emerged in our restaurants a few years ago, and immediately won many admirers Slavic.This is not surprising, besides exotic taste, Sushi also low-calorie dish , which was for the fair sex a pleasant discovery.
Lately it has become urgent to prepare sushi at home, because then we are sure that we eat quality products.All the ingredients for sushi you can buy in the supermarket, but some components should try to cook at home.For example, marinate yourself ginger for sushi.
Pickled ginger: harm or benefit?
Most seasoning Japanese dishes unconditionally belong to the list of harmful products because of its pungency, because excessive eating spicy foods can cause gastritis or gastric ulcer.But this does not apply to pickled ginger, because of its properties, it is not inferior to fresh.And the benefits of fresh ginger can talk for a long time.
Pickled Ginger contains a set of micro-and macro, vitamins , such as A, C, B1 and B2, zinc, potassium, magnesium, sodiu
Pickled Ginger Sushi
Pickled Ginger gets a soft texture and spicy flavor, but retains its particular pungency.In Japan, there are two kinds of pickled ginger - is burning and Beni sёga.They have a different scope and are prepared in different ways. sushi served only burning , are thin slices of young ginger, but they are not a snack, as many believe, but rather to serve as "zero taste ', their purpose - to kill the previous taste to fully enjoy the next dish ,that is, they serve the same purpose as that of coffee beans in a perfume shop.
Beni sёga used otherwise, it never serves sushi, but he acts as pickled vegetables and rice noodles served in, meat and okonomiyaki.Prepare Beni sёga only from old ginger roots.
How to choose Ginger Sushi?
So, Gary is only a young ginger.How is it different from the old?Peel the old ginger yellow, wrinkled and looks like on paper, but on the sections are clearly visible fiber. a young ginger fibers are almost invisible, and the skin is silver, is so gentle that it is not necessary to clean , simply wash the root.
course, young ginger in the vast post-Soviet space is difficult to find, and if you are unlucky, then take the old simply will not taste a juicy and tender.
classic recipe for pickled ginger sushi
- Young ginger - 250g
- Salt - 1 tsp
- Sugar - 50 g
- Rice vinegar - 100 ml
Ginger thoroughly wash and peel.
chopped ginger very sharp knife as thin as possible.The thinner the slices are, the tastier get ginger.
Sprinkle salt, ginger and leave for 3 hours.Paper towel or cloth to remove excess moisture from the ginger and put it into a pre-sterilized jars.
Mix sugar and rice vinegar, ginger, boil and pour over prepared marinade.Cool and send in the refrigerator.Once Ginger became gentle pink, it is ready for use.This usually 4-5 days.Store can be no more than 2 months.
If you can not find a young ginger, then add the marinade a little beet juice, it will give your sushi ginger beautiful, rich color.
as pickled ginger for sushi and sake wine?
- Ginger - 250 g
- Sake - 2 tbsp
- Rosé - 2 tbsp
- Rice vinegar - 90ml
- Sugar - 5 tsp
- Ginger clean, rinse and dry the moisture.If you have an old ginger root, boil in boiling water for 1 minute.
- Thinly slice and put in sterilized jars prepared in advance.
- Mix sake, wine, sugar, rice vinegar and boil.
- Pour prepared marinade of ginger, cool and put in a cold place for 4 days.
- Sake can be replaced by ordinary vodka, only take 1 tablespoon, ie2-fold less.Rose wine can be replaced by a red grape wine.Get no worse.
original recipe of pickled ginger
- Ginger - 250 g
- Rice vinegar 3% (or 6% vinegar and water in equal proportions) - 250 g
- Sea salt - 2tsp
- Sugar - 2 tbsp
- prune juice - 2 tbsp
- Rosé - 2 tbsp
- Sake - 2 tbsp(Or 1 tablespoon vodka)
- Beet juice - 1-2 drops
- Thinly slice the ginger with a sharp knife.
- Grate chopped ginger, add 0.5 tspsalt and put it on a paper towel.
- Mix all the remaining ingredients and bring to a boil.
- Pour ginger marinade and boil on low heat for 25-30 minutes.
- marinade cool and shift into the prepared tin.
- Gary cooked this way, you can eat after 8 hours.
Pickled ginger - a storehouse of valuable substances, and a jar of pickled ginger sold in supermarkets can be dyes and preservatives.Therefore be much more useful to cook it yourself.
Especially for LadySpecial.ru - Natalie