This recipe for devilishly delicious pickled myoga is incredibly easy to make – just marinate it in the seasonings! After parboiling the myoga to remove bitterness, marinate it in a special sauce. The result is a versatile preserved dish that can be enjoyed as a snack on its own, or used as an ingredient in pasta or carpaccio.
Ingredients
Main Ingredients (Serves approx. 4)
- Myoga (Japanese Ginger) 6 pcs
- Shirasu (Whitebait) 50g
Seasonings
- Salt 1/3 tsp
- [A] Olive Oil 70g
- [A] Shiro Dashi (White Soy Sauce Base) 1 tbsp
- [A] Vinegar 1 tbsp
- [A] Grated Garlic 1 tsp
- [A] Toasted Sesame Seeds 1 tbsp
Steps
- Trim 5mm off the root of the myoga, cut in half lengthwise, and julienne.
- Add 1/3 tsp salt to the cut myoga, rub it in well, and let it sit for about 10 minutes.
- Rinse the salted myoga under water and squeeze out the excess moisture thoroughly.
- In a bowl, add 70g olive oil, 1 tbsp shiro dashi, 1 tbsp vinegar, and 1 tsp grated garlic, and mix well.
- Add 50g shirasu and the squeezed myoga to the seasonings, and mix everything together.
- Add another 1 tbsp toasted sesame seeds and mix well.
- Transfer the well-mixed myoga to a storage container.
- Let it marinate in the refrigerator for 30 minutes to 1 hour. [This is the key!] Salting the myoga enhances its aroma and removes excess bitterness, making it more palatable.
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