Salut mes P’tits Croissants!

This pickled ginger has to be one of my favourite to date. Perfect with raw fish or sushi, it also bing a lot of flavours into a stir fry.

I use saffron for flavouring but also to dye the ginger and giving it that beautiful colour.

Ok, let’s get cooking, shall we!

Makes 1/2 litre

Pickled Ginger:
1 large piece of ginger (peeled and sliced paper thin)
1/4 cup (60 ml) Rice vinegar
1/4 cup (50 gr) Sugar
1 pc Anaheim chili (cut into 4-5 pieces)
1 pinch Saffron
2 tbsp Mirin

-In a small saucepan, place all the ingredients but the ginger.
-Bring into the heat, and whisk occasionally until the liquid comes to a simmer.
-Let it infuse for 15 min.
-Place the paper thin slices of ginger into a heat resistant container and pour the hot liquid overtop.
-Let it cool down, label and place in fridge sealed until you’re ready to snack on it.
-Bon Appétit!