A summer recipe for your homemade sushi ginger

Ok, so remember the sushi ginger recipe I posted in the winter? Perhaps not. Well, it's not where it was anymore which is a long and boring story in itself. So very quickly, before I launch into the more summery recipe here it is again.

Simple pickled sushi ginger

¼ lb fresh, peeled ginger

1 tsp sea salt

1 ½ tbsp sugar

1 cup rice vinegar

1)Slice your peeled ginger just about as thinly as you possibly can.

2) Put it in a bowl (or straight into a jar) and cover it with salt. Toss it about so it is all covered. Leave it to sit  for a couple of hours or overnight.      

3)Put your sliced salted ginger in a jar.

4) In a small pan heat up the sugar and rice vinegar and once it is boiling pour it over your ginger and seal the jar. Done!

Now let's move on.

What I have is a recipe for miso and mirin dressing which also contains a substantial amount of sushi ginger.( I have to say that if I didn't make my own sushi ginger I wouldn't make this as small jars of the stuff costs so much and this calls for 125g of it.)It's from Terre a Terre: The Vegetarian Cookbook and really if you like fabulous imaginative food, regardless of whether you are vegan, vegetarian or omnivore, you need this book. Admittedly on first glance some of the recipes sound and look complex but this doesn't mean you have to make every component of the dish. I make this dressing and serve it with a much more simplified noodle salad than in the book and it still works and tastes great. For most people it will probably require a trip to a specialist Asian supermarket and I'm not sure what it says about me that I had all the ingredients already to hand but not say the ingredients required to make a simple pasta sauce. 

Miso and mirin dressing

50g white miso

50ml mirin

25ml toasted sesame oil

2 teaspoons umeboshi puree 

125g sushi ginger

1 tablespoon rice vinegar

2 tablespoons lime juice

75ml grapeseed (or sunflower) oil

about 20 ml water

Put it all in a blender and blitz until smooth. Only add enough of the water to thin the mixture.

Now pour it all over cold soba noodles, or a big bowl of salad leaves or a mixture of both.

Now go buy the book so you can enjoy such recipes as: Colada Toddy, Sin Sin Salad, Uttapam and Dudhi, Sodden Socca, Strawberry Lush, Vodka Cherry Chocolate Churros and Yuba Juba Beefy Tea. 

Comments

[Penny]

I have all those ingredients! (And the ones for a pasta sauce...) I must make that sushi ginger. I have the ingredients for that, too! I tend to see a recipe I fancy; buy the necessary ingredients; forget what recipe I fancied... I keep meaning to take a note...

[Cat]

Glad Im not the only one with unusual ingredients in the cupboard! Ill be making the sushi ginger again in the next couple of weeks. Its just so easy to make and seems to last ages. Ill probably make a bigger batch this time so I can make this dressing more often.

[Lucy]

both dressing and ginger sound absolutely delicious... sadly do not have ingredients to hand :(