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Ginger salt
- Makes
2 tablespoons
- Difficulty
Easy
- Ready in
5 min
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
This is nice in a saltshaker; it’s perfect for most Asian dishes, great as a dry rub for grilled meat, wonderful on steamed fish or shellfish. If you like, add a teaspoon of black sesame seeds, which lend a lovely color and a slightly more complex flavor.
Ingredients
1 largepiece 1 tablespoon
Method
- Wash and scrub the ginger. Use a paring knife to remove 2 tablespoons of the peel. Reserve the ginger itself for another use.
- Set the peels on a pan in one layer in a warm, dry place and let sit until dry, 12 to 24 hours.
- Combine the peels and salt in a spice grinder or coffee mill; grind until fairly fine. Store in a covered container; this will keep
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