The delicious flavor of fresh ginger explodes! A simple yet delicious recipe for "cooked rice" and "appetizer salad"

Hello. I am Ayumi Nakaganji, a chef.

The other day, I received a lot of beautiful new ginger. The person who grew it bought a thatched-roof house (originally a rundown vacant house) a little ways out in the countryside while he was still working, and would come to the house on weekends to repair the house little by little and grow vegetables in the fields. Now that he's semi-retired, he's good at growing vegetables, and he's sharing some with me. I'm so grateful.

Well, this time we will be using that new ginger in our cooking! It is available at supermarkets, so please enjoy the refreshing spiciness that is unique to new ginger.

1. "Fresh ginger and sea bream rice" - a dish you should make at least once during the new ginger season

Do you have rice left over from the summer? Before the new rice comes on the market, the rice has less moisture and absorbs soup stock well. Why not try making rice with seasoning before buying new rice?

Image: Ayumi Chuganji

[Ingredients] (Serves 2-3)
Rice・・・2 cups
Fresh ginger・・・40g
Red sea bream (small) - 1 fish (about 200g)
White sesame seeds... appropriate amount
Green onion (finely chopped) - appropriate amount
Salt...appropriate amount
A Water・・・340ml
A Dashi kelp・・・5cm×5cm 1 piece
A Sake・・・2 tablespoons
A Light soy sauce・・・2 tablespoons
Citrus fruits (kabosu, sudachi, etc.) - appropriate amount (if available)

<How to make>

(1) Wash the rice, drain it in a colander, and soak it for 30 minutes to an hour. Meanwhile, sprinkle salt on the sea bream and leave it for a while, then wipe off the excess water with paper towels. Wash the fresh ginger thoroughly and cut it into thin strips.

(2) Grill the sea bream on a fish grill.

(3) Add rice, fresh ginger, and A to the inner pot of the rice cooker, place (2) on top, and cook on normal mode. *If using a pot, use 400ml of water, sake, and light soy sauce.

(4) Once cooked, remove the kelp, remove the bones from the sea bream, break down the flesh, add the white sesame seeds, and mix well.

(5) Serve in bowls, sprinkle with green onions, and garnish with citrus fruits if available.

Image: Ayumi Chuganji

If the dirt on the surface of the fresh ginger is difficult to remove, you can scrub it with a scrubbing brush or scrape it off with a spoon. Also, this time I used a small whole sea bream, but you can also use fillets. Grilling it first reduces the fishy smell and adds a fragrant flavor.

2. "Steamed chicken and fresh ginger with green onion sauce" - refreshing with a hint of ginger

The moderate spiciness spreads in your mouth, making it the perfect snack or palate cleanser! A salad with an adult flavor that allows you to enjoy plenty of fresh, juicy fresh ginger.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Steamed chicken (breast)・・・100g
Fresh ginger・・・40g
White onion・・・1/2
Perilla leaves・・・3 pieces
A Vinegar... 1 teaspoon
A Sugar...1/4 teaspoon
A Salt・・・1/2 teaspoon
Sesame oil...1 tablespoon
Salad oil... 1 tablespoon

<How to make>

(1) Shred the steamed chicken. Cut the fresh ginger into very thin strips (using a slicer is recommended) and soak in water for about 5 minutes. Cut the shiso leaves into strips and soak in water.

(2) Finely chop the white onion and place in a heat-resistant container along with A.

(3) Thoroughly drain the fresh ginger and place it in a bowl with the steamed chicken, then mix well.

(4) Put sesame oil and salad oil in a small saucepan and heat it. When it is hot, pour it into (2) and mix well.

(5) Add (4) to (3) and mix. Serve in a bowl and garnish with drained shiso leaves.

The best ginger is as thin as a needle!

Please refer to the previous article for how to make steamed chicken.Read the article here）。

Fresh ginger is in season and has a light color, a refreshing aroma, and a juicy taste. Please enjoy it. (Text by Chuganji Ayumi)
*This article contains information current at the time of publication.

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