Excellent as a topping for boiled eggs or tofu.
Soy sauce (醤油 / Shōyu) 50 ml
Hon mirin (本みりん / Hon mirin) 25 ml
Cane sugar (きび砂糖 / Kibizatōh) 1/2 tbsp
Vinegar (酢/ Su) 1 tbsp
Sesame oil (ごま油 / Goma-abura) 1/2 tsp
How to Make
1. Remove the shin shōga stems, by cutting them off at the top of the reddish section of the stems. Separate the shin shōga into individual nodules.
2. Use a spoon to scrape off the brown parts of the skin. Leave the red parts.
3. Slice the nodules thinly, along the direction of the fibers – this can be done with a slicer. Now, finely chop the slices.
4. Add the pickling solution ingredients to a pot, bring the pot to a boil, and then turn off the heat and let the pot cool. (Note: If you are using regular shōga (ginger), instead of shin shōga, letting the pot boil for about three minutes will take the edge off the spiciness of the ginger.)
5. Place the finely chopped shin shōga into a bottle and add the pickling solution.
6. Add the sesame oil to the bottle and mix. Place the model into a refrigerator for two days to let the flavors combine before eating. Your shin shōga kizami-zuke will keep for six months in a refrigerator.
Recipe Developed by: Machiko Tateno