Yesterday, I made this absolutely phenomenal recipe for Karaage – Japanese Fried Chicken.  And it called for freshly grated ginger.  Hmmm . . .

If I really want to get serious about this blogging thing, then I should become more organized in meal planning so I don’t forget critical ingredients at the store.  I’m getting there, but haven’t quite arrived.

As I thought about how I was going to overcome the ginger, I remembered I had a ginger root in the freezer.  Eureka!!  Once upon a time, probably when I initially decided to put the root in the freezer, I read this was a good idea.  You don’t have to peel it, and, because it’s frozen, grating is quick, quick, quick.  Look how beautiful it becomes.  It’s like snow.  All the juices stay intact, and it’s so easy to measure.

I don’t use fresh ginger that often, but it is very important to Asian cooking, especially marinades, stir fried dishes, and the like.   When you buy fresh ginger, put it in a ziploc bag and pop it in the freezer.  Preferable in the freezer door, so you don’t forget you have it, like I did.  Anyway, this was a perfect solution for me.  I hope it works for you, too.