I am trying to figure out what this ingredient for a marinade. The miso marinde recipe calls for 12 ginger rings(smashed).
I have researched and come up with nothing. Any help would be appreciated.
Because of the way I was taught, I call them coins. I would guess that rings, is a slice off the ginger root, not too thick about as thick as a nickle.
To me, that would mean a quarter-sized slice of ginger. Many asian recipes specify amounts of ginger that way. A slice is round, although not hollow like a ring, but perhaps the author of the recipe phrases things a little differently.
I just researched for you as well.Put in google in the form of question.Nothing but Alton Brown's recipe for Overnight Citrus ginger ring.Sorry, I tried
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