picy, Sweet and Salty New Ginger Tsukudani

Name: picy, Sweet and Salty New Ginger Tsukudani
Cuisine: American
Ingredients: 250 grams New-harvest (tender) ginger; 8 tbsp Sugar; 3 tbsp Mirin; 1 tbsp Honey; 3 tbsp Sake; 3 tbsp Soy sauce; 1/2 tsp Japanese dashi soup stock (granules)

cookpad.japan @cookpad_jp

I referred to"Try this with somen noodles King oyster and shimeji mushroom tsukudani" to create this recipe, but the new-harvest ginger's hot spiciness was too strong, so I added lots of sugar to change the flavor.

Taste the ginger at Step 6. If it's still too hot and spicy, add more sugar and simmer a while longer. For using a pressure cooker. Recipe by Hokkori-no

cookpad.japan @cookpad_jp

Taste the ginger at Step 6. If it's still too hot and spicy, add more sugar and simmer a while longer. For using a pressure cooker. Recipe by Hokkori-no

Saved

Ingredients

250 gramsNew-harvest (tender) ginger
8 tbspSugar
3 tbspMirin
1 tbspHoney
3 tbspSake
3 tbspSoy sauce
1/2 tspJapanese dashi soup stock (granules)

Saved

Steps

1

Scrape off any discolored or dirty bits of the new-harvest ginger and wash them. Slice thinly.
2

Put the sliced ginger and all the flavoring ingredients in a pressure cooker and mix. Lock on the lid and start heating.
3

Bring the cooker up to pressure, then turn the heat down to low and cook under pressure.
4

Cook under pressure for about 3 minutes with a regular pressure cooker, or for about a minute if you have a high-pressure cooker.
5

Turn the heat off when the pressure cooking phase is done. When the cooker has de-pressurized, take the lid off.
6

Turn the heat back on after taking the lid off, and simmer for about 5 minutes. If you cook the ginger until it's translucent, it will be delicious.
7

Pour into a tightly sealing storage container when cool. Store in the refrigerator.
8

See also: "Sushi gari New ginger pickled in sweet vinegar" -.
9

See also: "Not boiled New ginger pickled in sweet vinegar: Sushi gari: -.