myogazushi (revised)

Made myogazushi over the weekend.

I started by making myoga amasuzuke...

There was a cooking program that made this and I used the recipe to make some pickled myoga.

Here is the recipe if you want to make your own pickled myoga.

Myoga Amasuzuke : from Kyonoryori

9 pieces myoga (about 150 grams)

1/2 cup vinegar

3 tablespoons sugar

2 tablespoons water

1 tablespoon mirin

1 teaspoon salt + couple of pinches

After washing the myoga, split it in half lengthwise.

Make a slit at the stem to allow it to soak up the pickling liquid

Add a couple of pinches of salt and massage lightly, set aside for about 15 minutes.

Heat the vinegar, sugar, water, mirin and salt until the sugar and salt have melted

Cool.

After the 15 minutes, bring a pot of water to boil and add the salted myoga and blanch for 30 seconds.

Drain.

Add the warm myoga to the pickling liquid.

Keep in refrigerator until ready to use.

On Sunday, I made the myogazushi without going through all the steps of the recipe that I used before.

For 1 cup of cooked rice, I put 2 tablespoons of the myoga pickling liquid over the hot rice and mixed with a shamoji (rice paddle).

I added a handful of shelled edamame.

1/2 teaspoon of ground sesame seeds

1 tablespoon of pickled ginger, diced

3 myoga amasuzuke, minced

NOTES: Quick and easy.

Love the pink color that the myoga turns when it is pickled.

Will definitely make more myoga amasuzuke and myogazushi as well.