How to Grate Ginger
Get to know the four easiest ways to grate ginger, plus the very best way to peel this gnarly, knobby root.
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By Alice K. Thompson for Food Network Kitchen
Alice K. Thompson is a contributing writer and editor at Food Network.
Ginger is key to dishes across the globe, from drinks and baked goods to stir-fries, curries and soups. Ginger’s spicy, warming flavor comes from gingerols, potent compounds that have medicinal as well as culinary benefits, and are one of the many reasons humans have been drawn to this rhizome for some 5,000 years.
While intense flavor and aroma are ginger's superpowers, you’ll often want to grate it so it doesn’t overwhelm your food. Biting into a chunk of spicy raw ginger isn’t for everyone. Plus, ginger’s flesh is fibrous, so you’ll sometimes need to mince or grate it so it plays nicely with other ingredients. The good news is that grating ginger is a snap, and you have a lot of options when it comes to tools—including a standard dinner fork. Here’s everything you need to know about using this knobby root, plus some recipes to put it to work.
How to Grate Ginger
It’s easy to grate fresh ginger, and you can do a large amount ahead of time if you’d like to freeze it. First peel the ginger with a spoon, vegetable peeler or paring knife. Believe it or not, a spoon is the most efficient way to work around the nubs and lumps of ginger root. Use the side of your spoon to rub off the soft brown skin, and use the tip of the spoon if necessary to dig out any remaining bits. Once peeled, choose one of the utensils below to grate your ginger.
Grating Ginger with a Microplane
A Microplane, a.k.a. rasp grater, is one of the quickest ways to grate ginger. Just rub the peeled ginger over its fine serrated holes and you’ll have a mound of pulverized ginger in seconds. The Microplane gets high marks for speed, versatility (you can also use it for citrus zest, garlic, hard cheese, chocolate and more) and easy cleaning.
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Grating Ginger with a Ginger Grater
Several utensils are sold specifically for the task of grating ginger. Most work on the same principle as a rasp grater, although some have ceramic teeth that shred rather than cut the ginger. All are relatively effective, easy to clean and can also be used to grate garlic. Some work well on citrus, too.
Grating Ginger with a Box Grater
Most box graters have small, punched-out holes designed for zesting that can also be used for ginger. These do a good job, but a lot of ginger gets caught between the holes, and the grater can be a bit awkward to clean. Quicker and neater is using the smallest fine holes on the grater. This will give you a somewhat coarser product, but it's generally okay for most uses.
Grating Ginger with a Fork
In a pinch, you can use a table fork to grate ginger. First, place a fork on a cutting board with the tines facing up. Hold it steady with one hand and use the other to rub the ginger over the tips of the tines to make shreds.
While this is great as a fallback option, it has two drawbacks. First it’s fairly time-consuming; it will take you a couple minutes to get a full tablespoon of ginger, as opposed to about 30 seconds with a Microplane. And, you’ll be removing the ginger in small shreds, so you may have to give it a final mince with a knife if your dish needs the ginger to be perfectly smooth.
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How to Store Grated Ginger
It’s best to grate ginger just before using it for best flavor and aroma, but if you need to do it ahead you can refrigerate it for up to a day in an airtight container. If you want to grate a lot and freeze it ahead you can also do that: Pack a tablespoon into each mold of an ice-cube tray, place in the freezer for 1 to 2 hours or until solid, then transfer the cubes to a resealable bag. Label the bag with the date and use the ginger within a month. You can use it frozen or thaw it on the counter in about and hour or in the fridge for 3 to 4 hours.
Recipes with Grated Ginger
Stephen Johnson, 2014, Television Food Network, G.P. All Rights Reserved
Fresh ginger igives smoothies zing and spice. Here, it joins maple syrup and cinnamon to make a drink deliciously reminiscent of pumpkin pie.
Food stylist: Jamie Kimm Prop Stylist: Marina Malchin3
This vegan soup gets big flavors from ginger and curry powder. Crispy fried tofu makes a protein-packed garnish.
RYAN DAUSCH
Ginger, fish sauce, lime and chili-garlic are a deliciously easy marinade for these Thai-inspired chicken thighs. Nectarines are the summery accompaniment, but you could also substitute mango or pineapple.
Renee Comet, 2013, Television Food Network, G.P. All Rights Reserved
Dressings often get a lift from ginger’s spicy flavor. Here, it teams up with soy sauce and sesame oil in an easy rice and veggie bowl.
Antonis Achilleos
This colorful stir-fry actually calls for minced ginger, but you can speed your prep work by using grated ginger instead. Just add it with the beef, not before, to be sure it doesn’t burn.
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