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–+ servings

Shogayu (Japanese Ginger Tea)

Prep Time3 minutes
Cook Time5 minutes
Total Time8 minutes
Author Yuto Omura
Servings 1 serving

Ingredients 
 

  • 10 g ginger root
  • 240 ml water
  • ¼ lemon juice
  • 1 tbsp honey or to taste
  • 1 tsp potato starch (katakuriko) or corn starch, to make slurry
  • 1 tsp cold water to make slurry

Instructions 

  • Wash or peel 10 g ginger root and cut into thin slices.
    peeled ginger cut into thin slices on a wooden chopping board
  • Pour 240 ml water into a saucepan and add the ginger. Bring to a boil over medium heat.
    slices of fresh ginger heating in water
  • While it's heating, add the juice of ¼ lemon and 1 tbsp honey.
    squeezing lemon wedge into shogayu
  • Take a small bowl and mix 1 tsp potato starch (katakuriko) with 1 tsp cold water to make a slurry.
    slurry made with potato starch and water in a small glass bowl
  • When the shogayu starts to boil, pour the slurry into the pan and mix immediately. Continue to stir over the heat until slightly thickened.
    pouring slurry into shogayu
  • Turn off the heat and use a mesh spoon to scoop out the ginger and any foam that forms on top.
    scooping ginger out of shogayu using a mesh spoon
  • Pour into serving cups and enjoy!
    shogayu in a gray cup with a slice of ginger and a lemon wedge