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  • Homemade Shoga

Homemade Shoga

SKU:
My mother-in-law let me in on the secret of how simple it is to get sweet, snappy sushi shoga, swiftly made.

This is a “Holy smokes, who knew this was so easy” recipe, and now you know too.
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Ingredients

Fresh raw ginger, peeled
A pinch of Hawaiian or kosher salt (ideally red if you have it)
3-4T white sugar
3-4T American vinegar (use the same amount of each)
1 drop of red or neon pink food coloring (optional, for aesthetics)

What To Do

Slice ginger into paper-thin layers. Add a very small amount of salt and mix. 

In a separate bowl, add equal part of sugar and vinegar. Equal parts is more important than having a fixed measurement, especially since the size of ginger knobs is very variable. Make enough to cover the all of the ginger you have sliced.

​Mix well. Add food coloring and mix well. Add ginger. Pour into a small glass jar, put it in the fridge, and let the flavors mix together a minimum of 10 minutes and overnight if possible.

Notes and Talking Story

  • It is important to slice shoga/ginger as thinly as possible. Use a very sharp knife to make paper-thin slices. 
  • Aesthetically, it’s best to use white sugar and a hint of either red or neon pink (yes, really) food coloring.
  • I do not recommend brown or raw sugar because it makes the end result look a little too much like old dead meat.
  • You can, however, omit the food coloring and the shoga will be its natural light tan.

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  • Home
  • Main Meals
    • Chicken and Eggs
    • Pork and Spam
    • Seafood
    • Beef and Lamb
    • Mainly Meatless
  • Sides
    • Salads
    • Vegetables
    • Rice, Bread, and Noodles
  • Treats
    • Dessert and Snacks
    • Breakfast
  • Blog