Spring Ginger Simmered in Honey

This is based on a similar recipe a friend shared with me.If you have cultured butter, please try using it! It tastes different After adding the butter, mix it well so that it will not stick to the bottom! Please finish the cake within 4~5 days or store it in the freezer. Recipe by John Lee Cooker

I've been making this for some time, but after seeing toshiebaba's COOKPAD diary entry (Japanese) about using black tea + ginger to combat viruses, I decided to post this recipe. It's really easy, and you can use it in the wintertime to rev up your metabolism.The honey layes and the ginger juice layers tend to separate, so mix it up before using. After a lot of juice has come out of the ginger, the liquid won't crystalize even if you put the preserved ginger in the refrigerator, and it keeps quite well I think. In the summertime, if you are worried about spoilage, take the ginger out and bring the liquid to a boil before storing. Recipe by Soraten mama

I uploaded this recipe because I wanted to develop more recipes based on this combination.As long as you can clean the ginger well, you don't have to peel the skin. Recipe by Puke mama

I'm sensitive to the cold; obviously I'm cold in the winter, but even in the summer I get cold from the breeze that comes out of air conditioners.It's said that ginger warms you up and that vinegar slows the rise of blood sugar, which is good for dieting. I combined these two ingredients and made this drink. It was surprisingly easy to drink.If you would prefer it a little sweeter, or with more ginger, go ahead and alter this recipe to your preferences.There are many kinds of vinegar available, but use whatever you like. Recipe by Remonja

I grilled chicken with ginger insted of pork. "butanikunoshougayaki"I also added honey.If you put in honey meat will soften.

I wanted to eat a simple simmered dish, so I made this without meat, just atsuage and ginger.You can make a lot and store it. The flavors settle in if you let it cool down once, so it tastes even better after it has been reheated. Recipe by Raby

So fragrant and flavorful! I served this with jasmine rice and citrus glazed carrots. I have also posted my recipe for the carrots. :-)

This ginger syrup takes advantage of the color of spring ginger. I made a rich syrup that just uses the moisture that is exuded by the spring ginger. Add this syrup to milk to make ginger milk.You can use any kind of sugar you like, but if you want to enjoy the pink color of spring ginger, use white castor sugar or granulated sugar.Enjoy the syrup in water, milk, tea, shochu (liquor) or any thing you like. If you add it to soda water, you'll have homemade ginger ale! Recipe by @rinrinmaru

INPIRED BY A,CHINESE,RESTAURANTS

I used my "Spring Ginger Simmered in Honey"and referred to a tofu cookbook I bought recently to come up with a healthy dessert that is perfect for the summer.You can leave out the matcha tea powder and moist amanatto, but if you add them they will counteract the tofu-ness of the tofu, and it will taste a bit like uji kintoki (a sweet bean and green tea flavored treat).Use a good quality silken tofu. Recipe by John Lee Cooker

For people with colds. It will warm you right up!The ratio of ginger to sugar to honey is 2:1:1.If you thinly slice the ginger, it makes it easy to eat.Use a small red chili pepper.Add 2 cloves to taste for aroma.Measuring the honey directly into the pot while weighing it on a scale for less dirty dishes to clean up. Recipe by saezoncafe

Up until recently, I had just been soaking ginger in honey, but my aunt taught me how to make ginger syrup.The amount of sugar used to make the candied ginger should be 20% the weight of the original amount of ginger used when making syrup.Adding 1 teaspoon lemon juice to the syrup makes it taste delicious (for ginger tea and sweets), but since the syrup can also be used for cooking, I decided that it's best to leave it out.Even after 1 day of soaking the ginger will produce a lot of extract, but don't be impatient! Allow the ginger to slowly soak for 5 days. It will result in a mildly spicy delicious syrup.While soaking in Step 3, give the jar a shake from time to time to dissolve the honey.In Step 5, remove the scum when simmering. Recipe by La Land

You can make many kinds of simmered fish with whatever fish you like. A suitable amount of the sauce (*) would be about half enough mixture to cover the flatfish.Blanching fish with a strong taste in boiling water removes much of the fishy smell and keeps the savory tastes locked in.

When I searched for recipes, they all used grated ginger. I tried using sliced ginger, and it was surprisingly delicious, so I uploaded this recipe.There's lots of room to play with this recipe. Try with herbal tea. Recipe by Akane

We buy a lot of chicken wings when it's on sale and cook this dish very often.Serve any leftovers on warm rice, gelatinous sauce and all. Sprinkle green onions on top to turn it into a yakitori rice bowl.Pan fry the chicken well until golden brown to get the best flavor. Don't move the chicken around, just let it cook over medium-heat for a while. Eat with your hands! Recipe by Kuserare-to

A quick throw together meal that was a hit! I wish I used a less flaky fish as it broke apart when tossed in sauce.

I worked hard to find a versatile flavor that can be used in different dishes.Kurumabu are rehydrated easily if left in broth, but I think they get bigger when they're simmered slowly.Might as well make it bigger and enjoy it when it's as plump as it can be.Adjust the amount of soy sauce and ginger to preference. Recipe by Piyonofu

I received some winter melon, so I stewed it up a bit.This dish is delicious freshly stewed, but the flavor really sets in after it cools.If you have the time, cook it up first, then move the pot to a somewhat cool place. (Warm it again before serving.) Recipe by Dorakaori

Since we like having miso soup with dinner, having 'miso-simmered mackerel' would mean doubling up on the miso, so I do the mackerel with ginger and soy sauce instead. I've been making this for a long time.Mackerel simmered in miso is popular, but this is easier to make. You don't have to worry about it burning. For 4 servings. Recipe by Mamemame

Spicy thick liquid honey syrup for use in teas, hot wines, and other hot drinks, and a very precise way to add ginger flavor to cakes, breads, cookies and sauces. Simple to make, stays fresh a year in your pantry.

Actually, I had planned to make apple ginger jam, but I started to get hungry, so I got sidetracked.Adjust the honey and ginger to your liking.It's easy to blend the chopped apples with the ground ginger. If you use ginger paste, be sure to adjust the amount accordingly. Recipe by YUKIKI

Wonderful tea to have in the evening, after a spicy meal or in the morning to kick start the metabolism.

Letting the ginger sit in mineral-rich honey tones down its spice and makes it edible.Use the ginger as a seasoning, dilute the honey with hot water to make a honey drink! It's very versatile!!!The thinner the slices, the more edible they are. Recipe by m miller

Sardines simmered with ginger are tasty, but you can get tired of them after a while; so, I was inspired by a recipe for mackerel miso simmer to polish it up.I used sardines that were about 12-13 cm long. Recipe by Raby

I love user Miichi's "Simmered Pacific Saury with Ginger", and I changed the recipe to make half the amount with 2 pacific saury. My husband doesn't like it if he can't eat down to the bones. User Amanusa told me that she could make this with 4 saury as well. Thank you for trying this recipe!Adjust the cooking time depending on your pressure cooker. Place the pacific saury in the pressure cooker pot after shaking the pressure cooker around to combine the seasonings (especially sugar) well. The amount of sauce is not a lot, so once the pressure has been released, turn the fish over, or shake the pot around again to let the flavors set in as it cools down! Recipe by Oryosen

This is an at home stir fry that is a healthy(er) version of a favoriteI used bags of frozen stir fry vegetables

Heat wave has finally broken, so I feel like eating nice warm simmered dishes now.It's also a good idea to use chest nuts to add a nice colour to the dish. Recipe by Deiji-daisy

I simmered beef in red wine briefly to make a delicious drinking appetizer.It has a sweet and salty flavor, so it's great in bentos too. For 2 servings. Recipe by kurukurumin

I LIKE TO MAKE MY OWN 5 SPICES RECIPE

I had a cold and wanted to eat a dish that used ginger, and since chicken drumsticks also have collagen, I simmered them with daikon radish and ginger.- Use 2.5 cups of water to make the dashi stock. If you use 1 teaspoon of dashi granules, it can be made easily. - If you don't have light soy sauce, you can use regular or dashi soy sauce (Since the amount of salt in soy sauce varies, adjust accordingly). - When removing the scum, you can skim off the oil to make the dish even healthier. For 3 servings. Recipe by ruruchirin