You will need
    • 0.5 kg of ginger root;
    • 200 ml rice vinegar su (2,5%);
    • 4 tbsp of sugar;
    • 4 tbsp of sake;
    • 4 tbsp rice wine mirin;
    • salt.
Take a fresh ginger root. Clean it, sprinkle with salt (better to take natural sea) and leave for a few hours, even at night. When ginger infusions, rinse off the salt, sushithose cloth. Put the root in boiling salted water and cook for 2-3 minutes, if the root came across harsh - it is possible to cook for a minute or two longer. Remove the ginger from the boiling water, aboutsushithose and let it cool, then cut into thin slices. Better to do it with a very sharp knife. You can also marinate the whole root and cut it as serving, but then soak it in the marinade longer.
Prepare the marinade: mix the rice wine mirin, sake, sugar. Boil this mixture, stirring to dissolve sugar, then pour in the rice vinegar, again bring the marinade to a boil. Pour over the ginger, putting it in a glass or ceramic jar, close it and put in the cold for three or four days. Beautiful pale pink ginger will acquire over time, so if filled with marinade root did not immediately similar to those pink petals that you see in stores and sushibars, don't worry that you failed – just wait.
Exotic ingredients are sold in large supermarkets or in specialty departments. If you failed to get real rice vinegar, wine and sake, they can be replaced by more familiar products. Instead of rice vinegar take Apple cider, wine, you can add plum or rose grape, and sake to replace the usual forty degrees vodka, but to take it will have twice smaller than stated in the recipe.
If you do not wish to add to the dish of alcohol, try replacing the wine with plum juice, and vodka do not use at all. Marinate ginger in this case will have a bit longer. Sometimes the root is simply marinated in a mixture of vinegar, sugar and water, but it becomes pink. If you want to be the usual shade, while cooking add a few slices of fresh beetroot pulp.