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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.

              2. Left to my own devices, I'd eat the stuff straight out of the jar.

                Other than that, it's great on hot dogs, scrambled eggs, roast beef and turkey sandwiches.

                1 Reply
                1. re: ipsedixit

                  I'm with ipsedixit on this one. I buy it just to eat it straight out of the jar.

                2. I like mincing it and using it in a cold soba salad. Great in cucumber salad too.

                  1. On a salad with blue cheese and pears -- a wonderful combination. Any greens, from spinach to iceberg to mesclun, with a vinaigrette.

                    1. I just made my for the year. It's very pretty, light pink (no food coloring). As soon as you pour the vinegar mixture in, the ginger turns pink!

                      Great and traditional with thousand year egg.

                      Also accompanying rice with roasted duck.

                      4 Replies
                        1. re: bushwickgirl

                          I don't own a mandoline. So, I used a very sharp pairing knife. Some slices are thick, some are thin. The thick ones got another round of slicing. And you slice it lenghthwise to get big pieces.

                          1. re: nattythecook

                            I made mine once slicing thinly, and I was not pleased; I find using a mandoline results in a product much closer to the jarred commercial variety. Maybe I didn't have the patience, and I do have great knife skills, but can't slice ginger as thinly as a mandoline. I prefer the ginger sliced paper thin.

                            All is well, whatever you like. It does turn pink when you add vinegar.

                            1. re: bushwickgirl

                              I use a mandolin. I like it super thin and consistent.

                      1. From this week's NYT; a quick pickled ginger, and it couldn't be easier: