|Step 3: |
Then make thin slices 1/16th inch along the length keeping them together.
|Step 4: |
Turn these slices so that they are stacked up on their sides. Slice them again in very thin 1/16th inch slices.
|Steps 5-7: |
Hold all of these thin strips together and cut them horizontally so that you have tiny pieces of ginger otherwise called brunoise.