Recipe for Rice Vinegar–Ginger Mignonette
By Cynthia Nims May 12, 2016
This article originally appeared in the June 2016 issue of Seattle magazine.
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.