Young Ginger Gel

• 100 g (3½ oz) young ginger, finely grated using a microplane
• 240 g (8½

Place the ginger, mineral water, mirin, sugar and saffron in a saucepan and bring to 80°C (175°F). Steep for 20 minutes, uncovered, then cover with the lid and leave to infuse for 30 minutes more. Maintain the temperature throughout.

Strain the ginger infusion into a bowl through a fine chinois, and then stir through the salt. Measure out 300