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Julienne the ginger.

Briefly boil the julienned ginger in a small pot of water, then drain thoroughly.

Add the drained ginger to a pan along with the soy sauce, sake (or mirin), sugar, and 40ml of water.

Simmer the mixture over medium heat, stirring occasionally, until most of the liquid has reduced and the ginger is well coated. This should take about 10-15 minutes.

Turn off the heat while a little moisture still remains in the pan.

Add the handful of bonito flakes to the pan and mix well until they are evenly distributed and softened by the remaining moisture.


Julienne the ginger.

Briefly boil the julienned ginger in a small pot of water, then drain thoroughly.

Add the drained ginger to a pan along with the soy sauce, sake (or mirin), sugar, and 40ml of water.

Simmer the mixture over medium heat, stirring occasionally, until most of the liquid has reduced and the ginger is well coated. This should take about 10-15 minutes.

Turn off the heat while a little moisture still remains in the pan.

Add the handful of bonito flakes to the pan and mix well until they are evenly distributed and softened by the remaining moisture.
