Ginger Tsukudani is a rice thief, with the spiciness of ginger, the sweet and salty flavor of soy sauce, the umami of bonito flakes, and the aroma of sesame seeds. It keeps for about a week in the refrigerator and is perfect as a side dish for rice or as a filling for onigiri (rice balls). Please give it a try!
Ingredients
Main Ingredients (Several servings)
- Ginger 200g
- White Sesame Seeds 1 tbsp
- Bonito Flakes (Katsuobushi) 1 pack (2g)
Seasonings
- [A] Soy Sauce 4 tbsp
- [A] Cooking Sake (Rice Wine) 3 tbsp
- [A] Sugar 2 tbsp
- [A] Mirin (Sweet Rice Wine) 2 tbsp
Steps
- Thinly peel Ginger 200g by scraping with a spoon. This is the key: the skin has a lot of aroma, so peeling thinly is important.
- Thinly slice the peeled Ginger, then stack the slices and cut into thin shreds along the grain. This is the key: cutting to a uniform width will make it blend well when eaten as tsukudani.
- In a bowl, combine all the seasonings: Soy Sauce 4 tbsp, Cooking Sake (Rice Wine) 3 tbsp, Sugar 2 tbsp, and Mirin (Sweet Rice Wine) 2 tbsp. Mix lightly with chopsticks.
- Add the prepared seasonings to a pot, add the sliced Ginger, submerge it with chopsticks, and heat over medium heat.
- Once the liquid comes to a boil, stir lightly, then reduce the heat and simmer to reduce. This is the key: simmer until a thin layer of liquid remains at the bottom of the pot.
- When the liquid has reached the target amount, turn off the heat, crumble the Bonito Flakes (Katsuobushi) 1 pack (2g) by hand into smaller pieces, and add to the pot.
- Mix everything well to allow the bonito flakes to absorb the liquid.
- Once it has cooled down slightly, add White Sesame Seeds 1 tbsp and mix well. Transfer the finished Ginger Tsukudani to a storage container.
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