Ginger Pickling

Put fresh ginger root in water for one night. The following day, peel the ginger and slice it as thinly as possible. Then place in boiling water for 30 seconds, drain and sprinkle evenly with 1 heaping tsp of salt. Bring rice vinegar, mirin and sake to a boil with the sugar and cool.

Place the ginger in a suitable bowl, pour the rice wine mixture over it and weigh the ginger down with a plate so that it is completely covered by the roasting juices.

Steep in the gravy for at least 2 days. Put the ginger with the broth in a sealable container and refrigerate, then it will keep for at least 4 weeks.

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