The more I cook, the more I find I like using fresh ingredients. They just taste better and – well – are fresher! A prime example is cooking with fresh ginger.
I always looked at ginger as the powder you added to baked goods (gingerbread is one of my absolute favorites), but it’s so much more. Fresh ginger adds deep, warm, spicy and slightly sweet flavor to a variety of dishes, from savory to sweet.
It’s readily available in grocery stores and, despite its gnarly appearance, is really easy to prepare. A sharp knife, like a large paring knife or small prep knife, works best. I like using the 5" Petite Santoku knife, since I can slice the ginger with it and then mince it using the slightly rounded belly of the blade to rock chop.
In our how to mince ginger tutorial below we show you how to peel ginger, but you really don’t have to. If you are going to peel it, just scrape a teaspoon across the papery skin and it will come right off.
Now, grab a sharp knife, follow these easy steps for mincing ginger and you’ll find yourself adding it to more and more dishes.
How to Mince Ginger
- Use a Teaspoon to scrape away the papery skin of the ginger root.
- Use a 5" Petite Santoku to trim the sides of the root creating a neat block, and then slice the ginger.
- Cut the slices into sticks, rotate and cut crosswise to dice.
- Draw the diced ginger into a pile and rock the 5" Petite Santoku knife over the pile to mince to desired size.