Recipe for Rice Vinegar–Ginger Mignonette

| FROM THE PRINT EDITION |
 
 

Both fresh and pickled ginger add distinct flavor to this mignonette. Look for the thinly sliced ginger (often pink, sometimes a natural buff color) commonly served with sushi. It may be sold with other Asian ingredients in a refrigerated case, or you may find small condiment-size containers near prepared sushi.

Makes about 1/2 cup, enough for about 4 dozen oysters on the half shell

1 (2- to 3-inch) piece peeled fresh ginger (about 2 ounces), plus a bit more if needed

1/3 cup unseasoned rice vinegar

2 teaspoons finely minced pickled ginger

Finely grate the fresh ginger, using a Microplane grater if you have one. Put the grated ginger in a small, fine sieve set over a small bowl and press on the ginger with the back of a spoon to extract the juice. You need about 2 teaspoons for this recipe; if you have a bit less and have no more ginger to juice, you can add a bit more of the pickled ginger instead.

In a small ramekin or other small serving dish, combine the ginger juice, rice vinegar and pickled ginger. Refrigerate if making more than 2 hours in advance.

(c) 2016 By Cynthia Nims. All rights reserved. Excerpted from Oysters: Recipes that Bring Home a Taste of the Sea by permission of Sasquatch Books.