HOME > Chowhound > Home Cooking >
Brewing beer, curing meat, or making cheese? Get great advice
TELL US

Using Gari (pink pickled sushi ginger)

r
repartee Nov 6, 2011 02:06 PM

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

  1. h
    HillJ Nov 6, 2011 02:14 PM

    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
      bushwickgirl Nov 6, 2011 02:39 PM

      "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
        Delucacheesemonger Nov 30, 2011 02:30 AM

        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. greygarious Nov 6, 2011 02:18 PM

        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. a
          AdamD Nov 6, 2011 02:46 PM

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

          1. c
            critter101 Nov 6, 2011 03:08 PM

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

            1. chefj Nov 6, 2011 04:00 PM

              I top fried rice with it.

              2 Replies
              1. re: chefj
                r
                repartee Nov 6, 2011 08:39 PM

                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
                  chefj Nov 7, 2011 02:52 PM

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

              2. ipsedixit Nov 6, 2011 08:43 PM

                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
                  Cheese Boy Nov 6, 2011 09:16 PM

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

                2. l
                  Lady_Tenar Nov 7, 2011 09:23 AM

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

                  1. s
                    sweethooch Nov 7, 2011 09:53 AM

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

                    1. n
                      nattythecook Nov 9, 2011 09:23 PM

                      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.
                      http://www.damncoolpictures.com/2009/...

                      Also accompanying rice with roasted duck.

                      4 Replies
                      1. re: nattythecook
                        bushwickgirl Nov 9, 2011 10:13 PM

                        Do you slice it on a mandoline?

                        1. re: bushwickgirl
                          n
                          nattythecook Nov 9, 2011 10:20 PM

                          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
                            bushwickgirl Nov 9, 2011 10:25 PM

                            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
                              a
                              AdamD Nov 10, 2011 05:48 AM

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

                      2. bushwickgirl Nov 30, 2011 02:11 AM

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

                        http://www.nytimes.com/2011/11/30/din...

                        Show Hidden Posts