Pickled Ginger with Perilla
200g ginger roots, scraped
1/3 cup rice vinegar
1/4 cup sugar
1/4 teaspoon salt
2 fresh purple perilla leaves
Slice ginger into paper-thin slices. In a small airtight container, combine vinegar, sugar and salt. Blanch ginger for 30 seconds in boiling water. Drain and cool. Add to vinegar mixture and mix well. Refrigerate in the marinade for at least 24 hours before using. Will keep for several weeks in the refrigerator.
Serve with sushi.