Ginger Tsukudani: Great For Mixed Rice

Ginger Tsukudani: Great For Mixed Rice

Make ginger into tsukudani (a salty-sweet, long-keeping simmered dish) and stock it in the fridge. You can use it for many things, such as mixing it with rice or on cold tofu. It is also delicious made with tender new-harvest ginger.


Ginger (or spring ginger)
About 100 g
★ Water
100 ml
★ Soy sauce
2 to 2 1/2 tablespoons
★ Mirin
1 tablespoon
★ Sugar
1 to 2 tablespoons
★Hon-dashi stock granules
1 teaspoon


1. Peel the ginger and mince. ※The ginger in the picture is about 100 g (I placed a bottle cap next to it to compare).
2. Put all the ★ ingredients in a pan, add the ginger and cook over medium heat while stirring. Keep cooking until there's almost no liquid left in the pan. Done! (Store it in the fridge )
3. Mix as much of this as you'd like with plain cooked rice. You can add it to other things besides rice, or use it for cooking as well.

Story Behind this Recipe

I love the combination of soy sauce and ginger. I wanted to eat rice with the things I love, so I came up with this recipe.