This time, I’d like to introduce a Japanese sake snack using ginger. While ginger is often used as a condiment, cooking it as tsukudani (simmered in soy sauce) as in this recipe provides a different and enjoyable way to savor it. I hope you find this idea helpful!
- Peel 2 pieces of ginger, cut them into thin strips, and soak them in water.
- Drain the water well.In a pot, add the ★ seasonings (300 ml of water, 4 tablespoons of soy sauce, 2 tablespoons each of cooking sake and mirin, and 1 tablespoon of sugar). Heat the mixture and, once it comes to a boil, lower the heat and add the ginger from step 1. Simmer for about 20 minutes until most of the liquid has evaporated.
- When the liquid has almost evaporated, add 1 pack (4 grams) of katsuobushi (dried bonito flakes) and mix well. Add an appropriate amount of white sesame seeds, mix thoroughly, and the dish is complete!
Ingredients
- 2 pirces Ginger
- Sesame seeds
- 4 g Dried bonito flakes
- 300 ml Water
- 4 tbsp Soy Sauce
- 2 tbsp MIrin
- 2 tbsp Cooking Sake
- 1 tbsp Sugar
Instructions
- Peel 2 pieces of ginger, cut them into thin strips, and soak them in water. Drain the water well.
- In a pot, add the seasonings (300 ml of water, 4 tablespoons of soy sauce, 2 tablespoons each of cooking sake and mirin, and 1 tablespoon of sugar). Heat the mixture and, once it comes to a boil, lower the heat and add the ginger from step 1. Simmer for about 20 minutes until most of the liquid has evaporated.
- When the liquid has almost evaporated, add 1 pack (4 grams) of katsuobushi (dried bonito flakes) and mix well. Add an appropriate amount of white sesame seeds, mix thoroughly, and the dish is complete!
