Pickled myoga

Also known as Japanese ginger, myoga is actually a blush coloured bud with a similar appearance to a shallot. Its flavour, though, justifies the name – the strength of ginger with additional fresh, fragrant notes. Shredded myoga is a popular addition to miso soup or a plate of sashimi, while pickled myoga makes a fantastic side dish or garnish. Hideki Hiwatashi uses a sweet vinegar as the base for his pickled ginger recipe, or you could try adding a little white miso to the mix for an additional umami hit.

First published in 2016
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Ingredients

Metric

Imperial

  • 4 myoga, washed and stalks trimmed
  • 200g of sugar
  • 400ml of rice vinegar

Method

1
Begin by preparing the pickling mixture. Place a small pan over a low heat and add the sugar and vinegar. Gently heat, stirring well until the sugar has dissolved fully, then remove the pan from the heat and leave to cool
  • 200g of sugar
  • 400ml of rice vinegar
2
Slice the myoga lengthways into quarters and place in a jar or suitable container. Pour the pickling mixture over the top, ensuring the myoga is fully covered, then seal and transfer to the fridge overnight
  • 4 myoga, washed and stalks trimmed
3
Drain the myoga from the pickling mixture to serve, or store in the fridge for up to a week
First published in 2016
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With over fifteen years of rigorous Japanese culinary training behind him, Hideki Hiwatashi is well versed in the art of kaiseki cuisine.

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