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Medium
By Martin Benn
Published 2014
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