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Nov 6, 2011 02:06 PM

Using Gari (pink pickled sushi ginger)

I'm wondering if anyone knows a way to use up Gari in dishes other than sushi.

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  1. Not quite a "dish" but I use gari on lox with a salt bagel. I love it draped on deviled eggs.
    But honestly, I just eat it right out of the jar.

    2 Replies
    1. re: HillJ

      "I just eat it right out of the jar."

      Guilty. I also mince it and add it to any stir fried greens.

      1. re: HillJ

        Cuisinart it with sour cream or creme fraiche and serve with home-cured salmon. Also use it as a salad ingredient and out of the jar as well.

      2. I assume you know the pink is just added coloring. It's the same thing, otherwise, as the beige stuff. I don't use fresh ginger very often, and if I freeze it it can be lousy by the time I finally use it, so I have taken to keeping pickled ginger in the refrigerator instead. If I have a recipe that calls for fresh ginger, like Stir-Fried Roasted Eggplant from Deborah Madison's "Vegetarian Cooking for Everyone", I use the pickled. I have also minced it and used a tiny bit in chicken salad and egg salad, A caveat here is that I often add something to slightly sweeten recipes that do not call for sweet ingredients, so the sweet-sour of the pickled ginger is fine by me.

        1. I use it to marinate. And I like it on sandwiches. I make it myself when motivated.

          1. I sometimes put it in guacamole - adds a nice zip.

              1. re: chefj

                Thanks very much for this.

                Yes, of course, why not just stir fry with it? I must go boldly!

                I like the draping over devilled egg too.

                Wow, what a board!

                1. re: repartee

                  Actually I just Julienne it and sprinkle over the top. I have never cooked it but I suppose you could.