Sry, nie podalem zrodla:

http://www.recipesource.com/ethnic/asia/japanese/00/
rec0011.html
http://www.recipesource.com/ethnic/asia/japanese/00/
rec0012.html
Pozdr.,
Shrek

Shrek wrote:
> No i prosze.
> Zawzialem sie i chyba znalazlem.
> Trzeba tez szukac pod haslem "beni shoga" (ew. "shooga")
>
> * Exported from MasterCook *
>
> AMAZU SHOGA (PICKLED PINK GINGER)
>
> Recipe By :
> Serving Size : 1 Preparation Time :0:00
> Categories :
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/3 lb Ginger, fresh young -- large
> -pieces, scraped--look for
> -pieces with a pinkish skin
> 1/3 c Rice vinegar
> 1/4 c Sugar
> 1/4 ts Salt
>
> Using a sharp knife or a Beriner cutter, shave the
> ginger into paper-thin slices. In a small, airtight
> container, combine the vinegar, sugar and salt. Blanch
> the ginger for 30 seconds in boiling water. Drain
> ginger; cool. If desired, reserve the liquid for
> cooking purposes.
>
> Add the cooled ginger to the vinegar mixture; mix
> well. Store marinating ginger in the refrigerator.
> Pickled ginger can be eaten after 24 hours of
> marinating. It will keep several weeks. Good with
> either sushi or noodles. Add marinade to salads or
> sauces.
>
> Chyba dzisiaj popedaluje do sklepu, zeby nakupic imbiru i .....
> Pozdr.,
> Shrek
>