This recipe offers a versatile make-ahead fresh ginger syrup, along with a preserved ginger dish made from the leftover ginger. The easily prepared syrup, using only three ingredients, is perfect for a refreshing ginger ale in the summer. The preserved ginger becomes a delicious side dish that pairs wonderfully with rice. Enjoy two great dishes that make the most of fresh ginger!
Ingredients
Main Ingredients (For make-ahead storage)
- Fresh Ginger 200g
- Granulated Sugar 180g
- Lemon Juice 2 tbsp
Seasonings
- Soy Sauce 1 tbsp
- Sesame Oil 2 tsp
- Toasted Sesame Seeds 1-2 tbsp
- Bonito Flakes (Katsuobushi) 1 sachet
Steps
- If there are any noticeable blemishes on the skin of the 200g Fresh Ginger, trim them off with a knife or scrape them off with a spoon.
- Finely mince the prepped fresh ginger.
- In a deep frying pan or pot, combine the minced ginger and 180g Granulated Sugar. Let sit for 30 minutes, stirring occasionally to allow them to meld together.
- Heat over medium heat, stirring occasionally, until it comes to a boil.
- Once boiling, reduce heat to low, cover, and simmer for 10 minutes. Stir 2-3 times during this period to prevent sticking.
- After simmering for 10 minutes, stir in the 2 tbsp Lemon Juice while still warm. [Key Tip!] The acidity from the lemon juice will give the syrup a pink hue.
- Once everything is mixed, let it cool to room temperature.
- Strain the cooled syrup through a sieve or fine-mesh strainer to separate the ginger solids from the syrup.
- Pour the strained syrup into a sterilized bottle.
- To the ginger solids remaining after straining, add 1 tbsp Soy Sauce and 2 tsp Sesame Oil.
- Sauté over medium to medium-high heat, stirring until the moisture has evaporated.
- Once the moisture has evaporated and the flavors have melded, turn off the heat.
- Add 1-2 tbsp Toasted Sesame Seeds to your preference, and then add the 1 sachet Bonito Flakes (Katsuobushi). Mix thoroughly.
- Once mixed, transfer to a storage container.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。