Ginger 'Tsukudani'

Name: Ginger 'Tsukudani'
Cuisine: British
Ingredients: 100 g Fresh Ginger; 1 tablespoons Sugar; 2 tablespoons Soy Sauce; 2 tablespoons Mirin; 1/2 cup Water; 1 sachet (2.5 g) ‘Okaka/Katsuobushi’ Bonito Flakes; 1 tablespoon Toasted Sesame Seeds

Hiroko Liston @hirokoliston

Melbourne, Australia

I use fresh Ginger for cooking very often. I love its hot & spicy flavour. If you love Ginger, you might enjoy this Ginger 'Tsukudani’. ‘Tsukudani’ is commonly small fish, shellfish, seaweed or vegetables cooked in Mirin, Sugar and Soy Sauce to preserve the ingredients. They are great condiments for freshly cooked rice, and tofu as well.

Hiroko Liston @hirokoliston

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Ingredients

100 gFresh Ginger
1 tablespoonsSugar
2 tablespoonsSoy Sauce
2 tablespoonsMirin
1/2 cupWater
1 sachet (2.5 g)‘Okaka/Katsuobushi’ Bonito Flakes
1 tablespoonToasted Sesame Seeds

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Steps

1

Peel the skin of Ginger and slice thinly. If you prefer, you can slice them into thin strips. Thinner is better.
2

Place the ginger in a saucepan, add Water just enough to cover, and cook for 5 minutes. Drain and discard the water. This will help to reduce the unpleasant taste of ginger.
3

Place the ginger in a saucepan again. Add 1/2 cup Water, Sugar, Soy Sauce and Mirin, and bring to the boil. Reduce the heat and simmer for 20 to 30 minutes or until the sauce is gone.
4

Add Bonito Flakes and Toasted Sesame Seeds and mix to combine.