Shoyuzuke – Soy-Pickled Ginger
A milder, less sweet alternative to pickled ginger — fermented in soy for clean, sharp flavor.
Ingredients
| 140 g | Fresh young ginger, peeled and thinly sliced | |
| 90 ml | Soy sauce | |
| 1 tbsp | 15 ml | Rice vinegar |
| 1 tbsp | 15 ml | Mirin |
Instructions
- Blanch the sliced ginger in boiling water for 30 seconds; drain and cool. 2. Combine soy sauce, rice vinegar, and mirin. 3. Pack the ginger into a small clean jar. 4. Pour the soy mixture over to cover completely. 5. Seal and refrigerate for at least 3 days before using. Keeps for up to 3 weeks refrigerated.