When it comes to ginger, what generally comes to mind is gari, the pickled ginger typically served with sushi. Ginger paste, or oroshi shoga, is a more versatile alternative to inserting ginger flavors into any dish. See below for more ideas about how to incorporate it into dishes.
1. Mix into stir-fries
Minced garlic and ginger are essential ingredients for many stir-fries. Ginger paste can be used in a marinade for meats prior to cooking, or added directly to the stir-fry pan while cooking the vegetables. Just keep in mind that ginger paste is pungent—a little goes a long way.
2. Prepare with fish
Sushi chefs aren’t mistaken in pairing ginger with fish. Instead of serving it separately as a palate cleaner, mix it directly into fish-based tartar, ceviche, or a pot of mussels. The zestiness alleviates any lingering fishiness.
3. Incorporate into desserts
One teaspoon of ginger paste is equivalent to about 1 inch minced ginger root. And let’s face it: it’s easier to use. Next time your gingerbread recipe calls for fresh ginger or you want to add some verve to holiday cookies, replace fresh ginger with easy-to-use ginger paste.
4. Steep in tea
Ginger root is prized for its medicinal and restorative properties. As a natural pick-me-up, steep 1 tablespoon ginger paste in 1 cup hot water. Strain into a warmed mug and stir in honey and lemon juice. Alternatively, infuse 1 quart water with 1 tablespoon ginger paste in the refrigerator overnight.
5. Spice up a cocktail
Classic drinks take on added flavor with fresh ginger. The ever-popular Moscow Mule, a cocktail made with vodka and ginger beer, has more body with ginger paste. Give a spin on the traditional martini by shaking sake with ginger paste, lemongrass, and citrus juices. See the full recipe here.