A delicious, versatile sauce that goes well with anything you like. Meat, fish, vegetables, rice, vegetable cakes, etc. An absolute delight, and very easy to make at home. It should be prepared at least a day in advance, to give the ginger time to marinate. I had bought a jar of the equivalent of this sauce in Tokyo and immediately thought that I would have to make it again and offer it on my cooking site! It contains no fat. Store in an airtight container for at least 10 days in a cool place.<\/p> \n \n

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Les questions :<\/b><\/h2> \n
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Peut-on pr\u00e9parer la sauce \u00e0 l’avance ?<\/b><\/li> \n<\/ol> \n
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Oui, la sauce gingembre peut \u00eatre pr\u00e9par\u00e9e \u00e0 l’avance et se conserve bien au r\u00e9frig\u00e9rateur dans un r\u00e9cipient herm\u00e9tique pendant au moins 10 jours.<\/span><\/li> \n<\/ul> \n
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Comment obtenir une texture bien homog\u00e8ne ?<\/b><\/li> \n<\/ol> \n
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Mixez le gingembre finement mais sans en faire une p\u00e2te. M\u00e9langez ensuite soigneusement tous les ingr\u00e9dients pour une texture lisse.<\/span><\/li> \n<\/ul> \n
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Peut-on congeler la sauce gingembre ?<\/b><\/li> \n<\/ol> \n
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Il est d\u00e9conseill\u00e9 de congeler cette sauce car la texture pourrait \u00eatre alt\u00e9r\u00e9e. Elle se conserve bien au r\u00e9frig\u00e9rateur.<\/span><\/li> \n<\/ul> \n
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Quelles variantes peut-on essayer ?<\/b><\/li> \n<\/ol> \n
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Vous pouvez ajouter des zestes de citron vert pour une touche d’acidit\u00e9, ou remplacer le sucre par du miel, du sirop d’\u00e9rable ou du sirop de riz (ou tout autre sucre \u00e0 votre go\u00fbt ! ) pour une saveur diff\u00e9rente.<\/span><\/li> \n<\/ul> \n
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Comment ajuster la sauce selon les saisons ?<\/b><\/li> \n<\/ol> \n
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En \u00e9t\u00e9, ajoutez du concombre r\u00e2p\u00e9 pour une sauce rafra\u00eechissante. En hiver, ajoutez une pinc\u00e9e de piment pour r\u00e9chauffer les plats. Utilisez des produits locaux de saison pour enrichir la saveur.<\/span><\/li> \n<\/ul> \n \n<\/div> \n \n \n \n \n
Recette pour 550g de sauce au gingembre :<\/h3> \n\r\n
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300g fresh peeled ginger (peeled weight)<\/li> \n\r\n\r\n \n
20g miso paste<\/li> \n\r\n\r\n \n
135g light soy sauce (the classic)<\/li> \n\r\n\r\n \n
55g white vinegar<\/li> \n\r\n\r\n \n
40g of sugar<\/li> \n<\/ul>\r\n \n
La pr\u00e9paration :<\/h4> \n \n
To obtain 300g of peeled ginger, take 400g of fresh ginger. Choose a plump one!<\/p> \n
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$\"Two$ <\/figure> \n<\/div> \n
Peel it like an apple, it’s as simple as that. A good knife will do the trick.<\/p> \n
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$\"Peeled$ <\/figure> \n<\/div> \n
Cut into pieces and place in a small blender.<\/p> \n
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$\"Cubed$ <\/figure> \n<\/div> \n
Blend it fairly finely, but without turning it into a paste.<\/p> \n
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$\"Close-up$ <\/figure> \n<\/div> \n
Le m\u00e9lange :<\/h4> \n \n
Pour into a container, then simply add the remaining ingredients. I used a brown miso paste, but any miso paste will do.<\/p> \n
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$\"A$ <\/figure> \n<\/div> \n
Mix thoroughly, then cover with cling film. Place in a cool place overnight to ensure that the flavours blend as perfectly as possible and the ginger has time to marinate.<\/p> \n \n
L’utilisation :<\/h4> \n \n
The sauce is perfect with anything you like. Grilled meat, vegetables, vegetable patties, on white rice… It’s totally addictive and ultra-savory!<\/p> \n \n
$\"\"$ <\/figure> \n
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Bernard’s advice:<\/b><\/h2>\n
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For a more intense taste, marinate the sauce for at least 24 hours before eating.<\/span><\/li>\n
Serve this sauce with grilled meats, saut\u00e9ed vegetables or rice for an Asian touch to your dishes.<\/span><\/li>\n
If the sauce is too strong, sweeten it with a little honey or maple syrup.<\/span><\/li>\n<\/ul>\n<\/div>\n
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$\"Un$ <\/div>\n<\/div>\n
Sauce Gingembre<\/h2>\n
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Une sauce d\u00e9licieuse et tr\u00e8s versatile, qui s'accommodera avec tout ce que vous aimez. Viande, poisson, l\u00e9gumes, riz, galettes v\u00e9g\u00e9tales etc. Un d\u00e9lice absolu et tr\u00e8s simple \u00e0 r\u00e9aliser chez soi. <\/span><\/div>\n
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