Minced Chicken with Mirin & Pink Pickled Ginger

Ginger starts and ends this dish. Its first introduction brings gentle warmth to the chicken, which is balanced out by a salty-sweet, winey glaze. The second application is louder, both in colour and taste, in the form of a pickle called beni shoga. I recommend buying a jarful of these shocking pink ginger shreds soused in plum vinegar. Whilst not essential to the dish, I would miss their sweet-and-sour hit of heat as it lends sharp contrast in colour and flavour. They are also great for ad