Easy and Clean Way of Grating Ginger
While using aluminum foil for this same method is handy, the foil gets mixed into the ginger or other grated condiments, so I use parchment paper instead.
This method takes advantage of the sturdiness and strong water-resistant coating of the parchment paper, which prevents the ginger from sticking!
This is a super convenient trick for when you only need a small amount of garlic, ginger or wasabi! This method is not suitable for grating large quantities of condiments at the same time, so change the parchment paper after each use. Also, the trick is to grate in one fixed direction to prevent the paper from tearing. Recipe by Heartful Kitchen Rei
Open in Cookpad AppCooking Instructions
- 1
Place a sheet of parchment paper on top of your grater. You only need a small amount.
- 2
For those who need coarsely grated ginger, it's best to grate up and down the grater in one direction. If you grate in different directions, the paper might tear. Do not move the parchment paper.
- 3
For those who need finely grated ginger, grate in a circular motion. Placing the grater on a flat surface should prevent the parchment paper from shifting.
- 4
Scrape the ginger off the parchment paper with chopsticks or a spoon. Aluminum paper or plastic wrap will tear this way, but not parchment paper.
- 5
With the technique of scraping off the ginger as shown in Step 4, some ginger will remain on the paper. Lift the paper off of the grater, place the paper on a flat surface such as a cutting board, and use your finger to gather the grated ginger.
- 6
This way, there is no waste, and every grated bit can be used. It's very handy when you just need a tiny bit of grated garlic or wasabi.
- 7
Since the fibers don't get stuck in the grater this way, clean-up is also very easy and hygienic.
- 8
You could also use aluminium foil, but there will be some waste. And even if you grate the ginger and lift up the foil, you are likely to get tiny foil particles mixed in with the ginger.
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Written by
Similar Recipes
-
How to Freeze Raw Ginger Root How to Freeze Raw Ginger Root
When I buy a bag of ginger, I always let some of it get moldy or go bad, which is a waste. So whenever I buy a whole bag, I like to cut it all up and freeze it.You can save some time and effort when you're cooking. It seems that some people chop it up finely and freeze it, but in our house we use julienned ginger the most.If you freeze julienned ginger, if you leave it out for a bit at room temperature, you can chop it up easily even if it's still a bit frozen. Recipe by mielle
-
Easy Ginger Powder Easy Ginger Powder
By using an oven, you can make this easily without steaming or sun-drying for days. It's more economical than buying powder.The origin of this recipeI saw a TV program about making ginger powder, where they steamed thinly sliced ginger and sun-dried it for days, which was quite labor-intensive. I got tired of that process and wondered if I could use the oven instead. After experimenting with different temperatures, I found it was easy to make.
ツンツン48 
Translated from Cookpad Japan -
How to store freshly grated ginger おろし生姜の保存方法 How to store freshly grated ginger おろし生姜の保存方法
Felt so bad for fresh ginger when I couldn't use all.Also, it makes it so much easier preparation any time you need it. Less time, less cleaning.
-
Homemade Pickled Ginger Homemade Pickled Ginger
Since it's the season for fresh ginger, so I made a small jar of pickled ginger this year.You can also use store-bought plum vinegar. If you make your own umeboshi, you can also use the leftover plum vinegar to make shibazuke (Kyoto-style pickles). Since fresh ginger often has dirt on the joints connecting the roots, be sure to carefully wash them. Recipe by Suika -
Tips preserve ginger Tips preserve ginger
Fresh ginger sometimes in one bundle. For me who only cook during weekend or public holday, I use only a bit of ginger. How? I remember my mom ever gave me small chops dry ginger ready for cook or drinks when I came to Singapore. So I tried to produce the same now. Here are the tips
-
How to Make Red Pickled Ginger How to Make Red Pickled Ginger
I love red pickled ginger, but I worry about the food coloring and additives in the store-bought type. It's also a shame to toss out the plum vinegar from making umeboshi. Simplifying the salting and drying process, I was able to produce a delicious red pickled ginger.There's nothing much to it. All of the amounts are approximate.Just a light sprinkle of salt and enough plum vinegar to cover the ginger.As a rule of thumb, the amount of salt should be 4% the amount of ginger, so you can approximate with the proportion of 100 g ginger to 4 g salt. Recipe by Nanako -
How To Preserve Ginger in the Freezer How To Preserve Ginger in the Freezer
This wisdom was passed down to me from my beloved grandmother who was born in the Meiji Era.A great-grandmother to my precious daughter, she was an energetic woman who lived until 101.This turns out beautifully when grated!Let sit to defrost a bit before slicing.Since the core might still be frozen, use a sharp knife, but be careful not to hurt yourself!When using them whole, just plop them into the pan as is. Recipe by Ha-tannookkasan -
Beat the Cold! Dried Ginger for Ginger Powder Beat the Cold! Dried Ginger for Ginger Powder
I suffer from extreme cold sensitivity. Recently, I heard that dried ginger warms the body more deeply than fresh ginger, so I decided to try making it myself. The origin of this recipe: I have extreme cold sensitivity and need socks and a hot water bottle to sleep! I also noticed my metabolism slowing down. My uncle, who is knowledgeable about Chinese medicine, told me that dried ginger warms the internal organs better than fresh ginger, so I decided to make it. In Chinese medicine, dried ginger is known as 'Ganjiang'.
Translated from Cookpad Japan -
Fresh Zucchini & Ginger Fresh Zucchini & Ginger
Zucchini usually appears in Western dishes but I wanted to serve it Japanese-style.Please use very fresh zucchini. Sliced zucchini is very soft so be gentle when rubbing in the salt and squeezing out the water. Recipe by Setsubunhijiki -
Simple & Easy Ginger Chicken Saute Simple & Easy Ginger Chicken Saute
I was thinking how I could make a cheap meal with chicken breasts. I replaced the usual ginger pork saute with chicken meat.Step 1: Chicken differs in thickness in places. In order to cook evenly, butterfly the chicken, then cut into bite-sized pieces.Step 2: Coat chicken only on ones side, otherwise the sauce will become too thick. Recipe by Milis -
The Absolutely Best Way To Peel Grapefruit The Absolutely Best Way To Peel Grapefruit
This is the method my sweetie came up with since he wants to eat cleanly peeled grapefruit every day.Every piece is cleanly peeled and delicious.In Step 4, if you remove the white pith as cleanly as possible, the rest is very easy.In Step 6, if you gently split the fruit in half so as not to crush the segments, you can peel them very cleanly.In Step 8, cutting into the corners is the key to removing the membranes. Recipe by Otsumami -
Dark Pickled Old Ginger Dark Pickled Old Ginger
I love Japanese pickled ginger! Such a great palate cleanser especially when eating greasy food. Decided to make some at home and used dark brown sugar instead of the usual white sugar.
More Recipes
Comments