Recipe Japanese Pickled Ginger. Turn the heat off when the sugar and dashi powder has dissolved. Put salt on ginger and allow to sit for 5 minutes.
Drain the parboiled water and scatter the sliced ginger on a cooling tray and set aside. Pour the vinegar mixture into the jar with sliced ginger. Dry the ginger slices with paper towels and put them in a sterilized container jar.
Pour the vinegar mixture into the jar with sliced ginger.
Drain water and squeeze excess liquid from the ginger. Place vinegar sugar salt and kelp dashi powder in a small saucepan over medium heat. 3 wipe the moisture well with a paper towel or dry the ginger for a while. Mix rice vinegar and sugar in a pan and bring to a boil.