Steps

1. Wash the Fresh Ginger under running water.
   🕒 00:25
2. Thinly slice the Fresh Ginger using a slicer.
   🕒 00:37
3. Julienne the thinly sliced Fresh Ginger.
   🕒 01:10
4. Place the julienned Fresh Ginger in a bowl, add water, and let it soak for about 10 minutes.
   🕒 01:29
5. Thoroughly drain the water from the soaked Fresh Ginger.
   🕒 01:44
6. Put the Fresh Ginger into a pot, add enough water to cover, and bring to a boil over high heat.
   🕒 02:27
7. Once boiling, drain the Fresh Ginger into a colander and discard the water.
   🕒 03:05
8. Return the drained Fresh Ginger to the same pot, add enough water to cover, and bring to a boil over high heat.
   🕒 03:49
9. Once boiling, drain the Fresh Ginger into a colander and discard the water. Repeat this blanching process a total of 3 times. Key Tip: If you dislike the spiciness of ginger, increase the number of blanching times.
   🕒 04:33
10. Prepare the seasoning mixture. In a bowl, combine Dark Soy Sauce 50ml, Mirin (Sweet Rice Wine) 50ml, Cooking Sake (Rice Wine) 50ml, and Brown Sugar 30g. Mix well.
    🕒 05:01
11. Add the blanched Fresh Ginger and all of the prepared [A] seasoning mixture to the pot.
    🕒 05:40
12. Simmer over medium heat.
    🕒 06:02
13. Stir occasionally while simmering until the liquid reduces.
    🕒 06:07
14. Once the liquid has reduced and thickened, turn off the heat. Key Tip: Be careful not to overcook, or it will become tough.
    🕒 06:51
15. Add the Bonito Flakes (Katsuobushi) 4g and mix well.
    🕒 07:22
16. Add the White Sesame Seeds (1 tbsp) and mix thoroughly.
    🕒 07:27
17. Transfer to a serving dish. It's ready!
    🕒 08:02