Pickled Ginger & Shiso Mazegohan

Name: Pickled Ginger & Shiso Mazegohan
Yield: 1 serving
Cuisine: British
Ingredients: 1 serving Freshly Cooked Short Grain Rice; 4-5 slices Pickled Sliced Ginger (‘Amazu Shoga’); 2 leaves Shiso *Green Japanese Shiso preferred; Toasted Sesame Seeds

Hiroko Liston @hirokoliston

Melbourne, Australia

Pickled sliced ginger, commonly called ‘Gari’ or ‘Amazu Shoga’ in Japanese, is often served with Sushi. I bought a bag of ‘Pickled Sliced Ginger’ when I made Sushi to entertain friends, but there was a lot of leftover. Do you also have any leftover ‘Pickled Ginger’?

Basically it is young ginger thinly sliced, salted, and pickled in vinegar and sugar. It can be used for cooking, but this is one of my favourite ways to use up the leftover. Simply mix with freshly cooked rice and you can make this very elegant ‘Mazegohan’. With grilled fish and clear soup, it would be a very nice meal for me.

Hiroko Liston @hirokoliston

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Ingredients

1 serving

1serving Freshly Cooked Short Grain Rice
4-5 slicesPickled Sliced Ginger (‘Amazu Shoga’)
2 leavesShiso *Green Japanese Shiso preferred
Toasted Sesame Seeds

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Steps

1

Thinly slice Pickled Ginger and Shiso leaves. Mix with freshly cooked rice and some Toasted Sesame Seeds.
2

Drizzle a small amount of Soy Sauce when you eat it.