Wash the spring ginger in cold water and clean off the dirt, scrape off the brown skin but do not peel the skin.
Break the spring ginger into small portions with your hands or knife, in order to slice the ginger into about 3 millimetres in thickness. (It should not be wafer-thin as it thins out during the stewing process.)
Combine all the condiments in a large pan except for the shaved bonito flakes and bring it to a boil. Add the ginger and stew for approximately 10 minutes or more, occasionally mixing the ginger to blend with the sauce until the ginger feels well cooked and quite soft.
Drain the ginger, leaving only the liquid in the pan.
Stew the liquid (only) until it becomes quite dense and thick. Place back the ginger into the pan and let all the liquid evaporate under medium heat, occasionally mixing the ginger.
Turn the heat off and add the bonito flakes with the ginger. The amount of ginger is dependent on individual taste.
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