Keep this tsukudani (a type of sweet and salty preserve) stocked in the refrigerator to have with rice. If you sauté the tender new ginger until it's translucent, it will have a lovely flavor. It will warm you up from the inside too!
Scrape off any discolored or dirty bits of the new-harvest ginger and wash them. Slice thinly.
Put the sliced ginger and all the flavoring ingredients in a pressure cooker and mix. Lock on the lid and start heating.
Bring the cooker up to pressure, then turn the heat down to low and cook under pressure.
Cook under pressure for about 3 minutes with a regular pressure cooker, or for about a minute if you have a high-pressure cooker.
Turn the heat off when the pressure cooking phase is done. When the cooker has de-pressurized, take the lid off.
Turn the heat back on after taking the lid off, and simmer for about 5 minutes. If you cook the ginger until it's translucent, it will be delicious.
Pour into a tightly sealing storage container when cool. Store in the refrigerator.
See also: "Sushi gari New ginger pickled in sweet vinegar" - Recipe ID: 1445175.
See also: "Not boiled New ginger pickled in sweet vinegar: Sushi gari: - Recipe ID: 1443731.
Story Behind this Recipe
I referred to Recipe ID: 2311066 "Try this with somen noodles King oyster and shimeji mushroom tsukudani" to create this recipe, but the new-harvest ginger's hot spiciness was too strong, so I added lots of sugar to change the flavor.
Taste the ginger at Step 6. If it's still too hot and spicy, add more sugar and simmer a while longer.