1. Peeling Ginger: Prepare the cutting board. Using a chef’s knife, cut off a three to four inch piece of fresh ginger. Place the side of a spoon flat against the ginger. Drag the spoon in a downward motion over the ginger to remove the peel. Continue across the entire piece of ginger until the peel is fully removed. Chop off any small knobs extending from the ginger, as these will not have much flavor. 00:34
2. Slicing Ginger: To make thin, round slices, firmly hold one end of the ginger. Using a chef’s knife, make downward slices along the ginger. 02:35
3. To Julienne: To julienne the ginger, stack the round slices on top of one another. Carefully slice the ginger into tiny, thin sticks. 03:11
4. To Mince: Gather the julienned pieces in the center of the cutting board. Leaving the tip of the knife against the cutting board, use the heel of the knife to chop the ginger pieces. Move the heel up and to the side with each slice in order to ensure that every piece is chopped. Add salt, if desired. Repeat as necessary. 03:40
What You'll Need
- Chef's knife
- Cutting board
- Fresh ginger
- Salt (optional)
Simon places a damp kitchen towel underneath the cutting board. This prevents the cutting board from shifting around during preparation.
Julienned ginger works well in soups and stir-frys. Consider mincing ginger for recipes that demand a more subtle flavor, as the tiny pieces will easily blend into the rest of the dish.
Adding salt to ginger will create friction while cutting, allowing for an easier chop. This trick can also be applied to mincing and chopping fresh garlic.