Pickled sliced ginger, commonly called ‘Gari’ or ‘Amazu Shoga’ in Japanese, is often served with Sushi. I bought a bag of ‘Pickled Sliced Ginger’ when I made Sushi to entertain friends, but there was a lot of leftover. Do you also have any leftover ‘Pickled Ginger’?
Basically it is young ginger thinly sliced, salted, and pickled in vinegar and sugar. It can be used for cooking, but this is one of my favourite ways to use up the leftover. Simply mix with freshly cooked rice and you can make this very elegant ‘Mazegohan’. With grilled fish and clear soup, it would be a very nice meal for me.

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Makes

1 Serving

Ingredients

1 serving Freshly Cooked Short Grain Rice
4-5 slices Pickled Sliced Ginger (‘Amazu Shoga’)
2 leaves Shiso *Green Japanese Shiso preferred
Toasted Sesame Seeds

Method

1. Thinly slice Pickled Ginger and Shiso leaves. Mix with freshly cooked rice and some Toasted Sesame Seeds.
2. Drizzle a small amount of Soy Sauce when you eat it.