Pickled myoga
Item 1 of 1
- Side
- 16
- 15 minutes
Also known as Japanese ginger, myoga is actually a blush coloured bud with a similar appearance to a shallot. Its flavour, though, justifies the name – the strength of ginger with additional fresh, fragrant notes. Shredded myoga is a popular addition to miso soup or a plate of sashimi, while pickled myoga makes a fantastic side dish or garnish. Hideki Hiwatashi uses a sweet vinegar as the base for his pickled ginger recipe, or you could try adding a little white miso to the mix for an additional umami hit.
First published in 2016
Ingredients
Metric
Imperial
- 4 myoga, washed and stalks trimmed
- 200g of sugar
- 400ml of rice vinegar
SAVE RECIPE
Method
1
Begin by preparing the pickling mixture. Place a small pan over a low heat and add the sugar and vinegar. Gently heat, stirring well until the sugar has dissolved fully, then remove the pan from the heat and leave to cool
- 200g of sugar
- 400ml of rice vinegar
2
Slice the myoga lengthways into quarters and place in a jar or suitable container. Pour the pickling mixture over the top, ensuring the myoga is fully covered, then seal and transfer to the fridge overnight
- 4 myoga, washed and stalks trimmed
3
Drain the myoga from the pickling mixture to serve, or store in the fridge for up to a week
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024