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30minutes
Lightly rub the ginger with a scrubbing brush to remove dirt.
Slice the ginger.
Sprinkle with salt, leave for 10 minutes, and wash with water to remove the salt.
Put ginger in a pan, add enough water and a little salt to soak it in a pan, heat it, and when it boils, simmer for 5 minutes and then discard the hot water. Put it in water again and simmer, and when it boils, simmer for 5 minutes.
Pour it into a colander, drain it, add ginger, soy sauce, and sugar to a pan and boil it over heat.
Boil it over low heat, add bonito flakes and sesame seeds when the water is low, and mix. When the juice is gone, it's done.
・ You can choose the number of boiled spills in step 4 as you like. Adjust according to how much you want to keep the spiciness of ginger.
・ If it does not fit in the refrigerator, degas it by bottling.
・ Eat for about a month in the refrigerator. If you don't eat it right away, wrap it in plastic wrap, put it in a zip lock, and freeze it for one year.
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