Pickled Sushi Ginger

Peel, trim and thinly slice 200 g of young ginger

Add 1 L of water to a pot on medium heat and a bring to a boil

Add the sliced ginger and blanch for 3m to soften the spiciness. Drain ginger, change the water and repeat the process twice more. Reserve drained ginger

Add 100 ml of rice vinegar to a saucepan on medium heat

Add 100 g of sugar

Add 1 tsp of salt

Stir and cook until salt and sugar dissolve

Turn off heat, add cooked ginger and transfer to a container

Reserve Pickled Ginger in fridge for at least 1d before consuming it. It's ready

Try it with the Grilled Flat Iron!