Steps

1. Trim the knobby parts off the Young Ginger (200g).
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2. Thoroughly rewash the trimmed Young Ginger, ensuring any remaining soil between the knobs is removed.
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3. If there are any brown parts remaining on the washed Young Ginger, gently scrape them off with a spoon. [Key Tip!] The skin of young ginger is thin, so just scrape off any parts you're concerned about.
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4. Wash the scraped Young Ginger thoroughly once more.
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5. Cut the Young Ginger into lengths of about 2-3 cm.
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6. Slice the Young Ginger as thinly as possible, about 1-2mm thick, following the grain of the ginger. [Key Tip!] Slicing along the grain, rather than cutting across it, improves the texture.
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7. Bring water to a boil in a pot.
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8. Add the sliced Young Ginger to the boiling water and simmer for 1 minute over medium heat. Skim off any scum that rises. [Key Tip!] Boiling mellows the spiciness of the Young Ginger, making it easier to eat.
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9. After simmering for 1 minute, turn off the heat, drain the ginger in a colander, and lightly squeeze out the excess water while still hot.
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10. Wash the pot you used for boiling. Add Sugar (3 tbsp), Mirin (Sweet Rice Wine) (3 tbsp), Cooking Sake (Rice Wine) (3 tbsp), Soy Sauce (3 tbsp), and Vinegar (1 tbsp). Heat over medium heat, stirring until the Sugar has dissolved. [Key Tip!] Adding vinegar provides a refreshing flavor, but the sourness is barely noticeable.
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11. Once the seasoning mixture starts to simmer, add all the drained Young Ginger and cook, stirring, until the liquid has reduced significantly.
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12. When the liquid has reduced considerably, add the Dried Anchovies (50g) and mix well. [Key Tip!] Adding the Dried Anchovies when about half the liquid has evaporated helps the flavors to meld better.
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13. Once almost all the moisture has evaporated, turn off the heat, add the Toasted White Sesame Seeds (2 tbsp), and mix thoroughly.
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14. Plate the mixture. Your Pickled Young Ginger and Dried Anchovies are ready!
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15. Store any leftover pickled ginger in a clean airtight container or jar in the refrigerator for about 2 weeks.
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16. For freezer storage, portion the mixture, wrap it in plastic wrap, and then place it in a resealable bag for freezing. This allows for storage for 2-3 months. [Key Tip!] Ginger has antibacterial properties, which further extends its shelf life when frozen. It's also convenient to take out only the portion you need.
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