Have you seen an ingredient called young ginger (新生姜) in recipes before and wonder what it is? Young ginger is in season during the summer time, usually between June and August in Japan.
Compared to “regular” ginger, young ginger has thin skin and some parts may be a little bit pinkish. As young ginger is more juicy and has a mild taste, it is often used in pickled ginger/sushi ginger (Gari ガリ in Japanese) or in this delicious Ginger Rice.
Young ginger and ginger that you normally see in the grocery store are actually the same. When you leave the young ginger under certain conditions for about 2 months, it turns into regular ginger.
During this 2 month period, the pink color turns into the golden color and and the skin gets hardened as it matures. Ginger can actually lasts close to 1 year if you can control the moisture and temperature.
Ginger adds nice aroma, zest, and spicy kick to Asian cuisines. It tastes great with food, but it’s also very good for you and your body. Not only does ginger’s unique powers keeps you warm, it’s also an appetite-stimulant and digestive aid. There are also other health benefits, and if you’re interested, continue reading here.
Young ginger can be found in Asian grocery stores, but if it’s out of season or you cannot find any, you can substitute with regular ginger, as I did for this recipe. If you’re not a big fan of ginger, reduce the amount of ginger by 1/3 or half, especially if you’re not using young ginger. I use the same amount of ginger as young ginger and my family enjoyed it.
We recently ate Ginger Rice and Miso Salmon together and it was fantastic.
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- Rinse the rice and drain well. For detail instructions, click here for the recipe and video.
- Boil water in a small saucepan and pour on top of aburaage. This will remove the oil coated on the aburaage (manufacture’s oil doesn’t taste good, so this extra step will improve flavor of aburaage).
- Cut in half lengthwise and slice thinly into strips.
- Peel the ginger and cut it into julienned pieces.
- Mix all the ingredients for the seasonings in a 2 cup measuring cup. Then add water to the seasonings so that the liquid totals 1 ½ cup (equal volume as rice).
- Place the (drained) rice into the rice cooker. Pour the liquid into the rice cooker and mix well, and add ginger and aburaage on top.
- Start cooking. When the rice is done, let it steam for another 10 minutes. Fluffy it up with the rice paddle and serve.
*Aburaage is really good to have in this recipe to give more flavors. You can find it in Japanese grocery stores. However, if you cannot find it, you can omit it.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.