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1
Wash the spring ginger roots, and rub off any dirty bits with your fingers.
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2
Scrape off any parts that you can't rub off with a knife (you won't be peeling the skin).
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3
Cut the branched out pieces apart.
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4
Cut off the red ends, and transfer to a bowl.
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5
Slice the main root parts thinly and add to the bowl.
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6
You don't have to be too concerned about slicing it very thin.
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7
Add the sugar to the sliced ginger and red end bits, and mix well.
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8
Leave for 30 minutes.
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9
After 30 minutes, the ginger will have exuded lots of liquid.
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10
Transfer the ginger and liquid to a pan, and start cooking over medium heat.
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11
When it comes to a boil turn the heat down to low.
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12
Simmer for about 30 minutes while skimming the scum.
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13
If you want the syrup to be spicy, add 1 cinnamon stick, cloves, cardamon pods etc.
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14
to taste.
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15
Turn the heat off and add the lemon juice.
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16
When it's mixed in the syrup, it'll turn a pretty pink.
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17
Leave to cool to room temperature.
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18
Strain off the liquid and transfer to a storage jar to finish Store the syrup in the refrigerator.
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19
The strained spring ginger can be used in ginger sugar or simmered sweet-salty ginger (ginger tsukudani).
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20
The photo shows some ginger tsukudani.
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21
Or you can just store it as-is in the refrigerator and use it in cooking.
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22
To make ginger sugar: Dry the strained off ginger in the sun.
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23
When it's dry but still soft, coat with lots of granulated sugar to finish
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24
To make ginger tsukudani: Put the strained off ginger, dried sardine powder (iriko), cut up konbu seaweed etc.
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25
in a pan.
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26
Add soy sauce, sake and water, and simmer until the liquid has reduced to almost nothing.
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27
Add bonito flakes and sesame seeds to taste to finish.
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28
You can make the syrup with regular ginger in the same way, but the syrup will be yellow, not pink.
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29
I got 280 ml of syrup from 300 g of ginger.
