Musashi wrote:
"Warren H. Prince" wrote in message
...

Does anyone have a recipe for making your own gari? I've made it in the
past, but want to see if anyone has any other ideas. I know it has to
be sliced paper thin. I have both a commercial meat slicer (which is
what I think I used before) and a cuisinart...


There seem to be quite a few recipes for making your own gari on the net..
http://www.whats4eats.com/recipes/r_pi_gari.html
http://www.citypalate.ca/recipes/con...ckldgingr.html
http://www.recipesource.com/ethnic/a...0/rec0019.html
etc

Since gari is a relatively inexpensive item at my Japanese grocery store I
never bothered
to consider making it myself. I suppose it would be a different matter if I
had alot of
ginger on my hands.



We live in a rather rural area, and the gari I've found in the stores
was terrible. My own efforts to make it turned out ok (better than the
store bought) but it ended up with a blah color, and wasn't quite as
strong. My recipe required boiling the ginger, and I'm assuming I
boiled too long, but I know I reduced the recipe time by half. Maybe I
sliced the ginger thiner than they expected someone to do at home.
Anyway, thanks for the links. I didn't even think to look on the web.