Candied Ginger

1. Separate knobs of ginger from each other.

2. With a knife trim off odd bumps to create a flatter piece for peeling. Peel ginger.

3. On a plate use a grater's larger holes and grate ginger.

4. In a heavy pan over high heat pour equal portions of sugar & water (recommend ¾ cup)

5. Stir until sugar dissolves and add grated ginger. Allow liquid to reduce (approx. 20 minutes) and stir occasionally.

6. Continue to stir ginger until it edges become slightly brown from heat or excessively sticks to spoon. Remove from heat.

7. Immediately transfer to a flat plate and spread out as evenly as possible. Allow to cool for approximately 30 minutes.

8. Wrap plate tightly in plastic wrap and store in fridge.

9. To serve: heat sharp knife in cup of boiling water and slice off desired portion.


**Note: this dish is an excellent base for sauces, soups and teas. Some recommended dishes are Salmon in soy sauce & candied ginger or green tea & ginger. All that is necessary for the ginger to impart its strong (and sweet) flavor to any dish you choose is heat and liquid.

During the sugar water reduction stage- be patient. Recall that the less liquid that you allow to remain works to make the ginger flavor more potent.