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Rich Ginger Syrup Made With Spring Ginger Recipe

Rich Ginger Syrup Made with Spring Ginger Recipe
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Prepare the ingredients before making Rich Ginger Syrup Made with Spring Ginger in your home. Then, follow these steps below to serve Rich Ginger Syrup Made with Spring Ginger for your family or friends.

Ingredients: Rich Ginger Syrup Made with Spring Ginger

  • 500 grams Spring ginger
  • 500 grams Sugar (used plain white sugar this time)
  • 1 lemon worth Lemon juice

How to Make Rich Ginger Syrup Made with Spring Ginger

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Rich Ginger Syrup Made with Spring Ginger in your home by yourself.

    Step 1
  • Wash the spring ginger roots, and rub off any dirty bits with your fingers. Scrape off any parts that you can't rub off with a knife (you won't be peeling the skin).
  • Step 2
  • Cut the branched out pieces apart. Cut off the red ends, and transfer to a bowl.
  • Step 3
  • Slice the main root parts thinly and add to the bowl. You don't have to be too concerned about slicing it very thin.
  • Step 4
  • Add the sugar to the sliced ginger and red end bits, and mix well. Leave for 30 minutes.
  • Step 5
  • After 30 minutes, the ginger will have exuded lots of liquid.
  • Step 6
  • Transfer the ginger and liquid to a pan, and start cooking over medium heat. When it comes to a boil turn the heat down to low. Simmer for about 30 minutes while skimming the scum.
  • Step 7
  • ※If you want the syrup to be spicy, add 1 cinnamon stick, cloves, cardamon pods etc. to taste.
  • Step 8
  • Turn the heat off and add the lemon juice. When it's mixed in the syrup, it'll turn a pretty pink.
  • Step 9
  • Leave to cool to room temperature.
  • Step 10
  • Strain off the liquid and transfer to a storage jar to finish ♪ Store the syrup in the refrigerator.
  • Step 11
  • The strained spring ginger can be used in ginger sugar or simmered sweet-salty ginger (ginger tsukudani). The photo shows some ginger tsukudani. Or you can just store it as-is in the refrigerator and use it in cooking.
  • Step 12
  • ※To make ginger sugar: Dry the strained off ginger in the sun. When it's dry but still soft, coat with lots of granulated sugar to finish ♪
  • Step 13
  • ※To make ginger tsukudani: Put the strained off ginger, dried sardine powder (iriko), cut up konbu seaweed etc. in a pan. Add soy sauce, sake and water, and simmer until the liquid has reduced to almost nothing. Add bonito flakes and sesame seeds to taste to finish.
  • Step 14
  • You can make the syrup with regular ginger in the same way, but the syrup will be yellow, not pink. I got 280 ml of syrup from 300 g of ginger.
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