Gari
Gari (ガリ) is a type of tsukemono (Japanese pickled vegetables).
In Japanese cuisine, it is considered to be essential in the presentation of sushi. It is used to cleanse the palate between eating different pieces of sushi
INGREDIENTS
- Ginger - 500g.
- Water hot enough to boil.
- Vinegar - 1/2 cups
- Sugar - 1/2 cup
- Salt - little
DIRECTIONS
- Peel or scrape ginger; cut into slices as thin as you can. Wash and drain well.
- Scalding with boiling water. Drain and allow to cool.
- Apart, heat the vinegar, sugar and salt until dissolved. Allow to cool.
- When the ginger and broth are cold, mix and store in a sterile glass.
