Preparation info
  • Makes

    2 tablespoons

    • Difficulty

      Easy

    • Ready in

      5 min

Appears in

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About

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 large piece ginger
  • 1 tablespoon kosher salt

Method

  1. Wash and scrub the ginger. Use a paring knife to remove 2 tablespoons of the peel. Reserve the ginger itself for another use.
  2. Set the peels on a pan in one layer in a warm, dry place and let sit until dry, 12 to 24 hours.
  3. Combine the peels and salt in a spice grinder or coffee mill; grind until fairly fine. Store in a covered container; this will keep