Ginger Tsukudani
Ginger Tsukudani
Ingredients
- 100 g ginger
- 1 handful bonito flakes, adjust to taste
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons sake, or mirin
- 2 tablespoons sugar
- 40 ml water
Instructions
- 1
Julienne the ginger.
⏱️ 5 min
- 2
Briefly boil the julienned ginger in a small pot of water, then drain thoroughly.
⏱️ 5 min
- 3
Add the drained ginger to a pan along with the soy sauce, sake (or mirin), sugar, and 40ml of water.
⏱️ 2 min
- 4
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.
⏱️ 15 min
- 5
Turn off the heat while a little moisture still remains in the pan.
⏱️ 1 min
- 6
Add the handful of bonito flakes to the pan and mix well until they are evenly distributed and softened by the remaining moisture.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ginger Tsukudani
- 100 g ginger
- 1 handful bonito flakes, adjust to taste
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons sake, or mirin
- 2 tablespoons sugar
- 40 ml water
Instructions
- 1
Julienne the ginger.
⏱️ 5 min - 2
Briefly boil the julienned ginger in a small pot of water, then drain thoroughly.
⏱️ 5 min - 3
Add the drained ginger to a pan along with the soy sauce, sake (or mirin), sugar, and 40ml of water.
⏱️ 2 min - 4
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.
⏱️ 15 min - 5
Turn off the heat while a little moisture still remains in the pan.
⏱️ 1 min - 6
Add the handful of bonito flakes to the pan and mix well until they are evenly distributed and softened by the remaining moisture.
⏱️ 2 min