Gari is a type of tsukemono. It is sweet, thinly sliced young ginger that has been marinated in a solution of sugar and vinegar. Young ginger is generally preferred for gari because of its tender flesh and natural sweetness.
- 8 oz (250 g) young ginger, peeled and thinly sliced diagonally
- 1/2 cup (85 ml) rice vinegar
- 2 tablespoons mirin
- 2 tablespoons sake
- 5 teaspoon sugar
Rinse the ginger slices thoroughly and blanch in boiling water and set aside to drain. Add the rest of the ingredients into a saucepan and bring to a boil, stirring to dissolve the sugar. Set aside to cool. Place the ginger in a sterilized jar and pour the vinegar mixture over it. Cover and keep for 3-4 days before using. The ginger keeps well refrigerated for 1 month-it may develop a pale pink color as it ages. Serve with sushi and other Japanese dishes.