Beni Shoga Japanese Red Pickled Ginger Recipes

BENI SHOGA -- JAPANESE RED PICKLED GINGER

Ginger is an important Asian food, prized for its many culinary, medicinal and health benefits. That fact, along with the love of anything pickled, naturally led to beni shoga or the red pickled ginger slivers served on many Japanese dishes from okonomiyaki to yaki soba. Not to be confused with gari, the pink pickled ginger served alongside sushi, beni shoga has a deep red color that comes from the red perilla (aka shiso) plant. Cooking time is pickling time.

Provided by Molly53

Categories Vegetable

Time P14DT15m

Yield 1 batch

Number Of Ingredients 4

Beni Shoga -- Japanese Red Pickled Ginger image

Steps:

Wash and peel ginger.
Cut into small, uniform matchsticks by slicing into rounds first, then stacking the rounds and slicing across.
Place into a strainer and sprinkle with sea salt.
Let this sit and drain for about 30 minutes.
Squeeze out liquid and pat dry with a paper towel.
Stack the shiso leaves on top of each other, roll into a cigar-like cylinder and slice thinly
Place the ginger slivers into a clean, glass jar, layering with the sliced shiso leaves.
Pour in the ume brine.
Cover with a lid and store in the refrigerator.
Let the ginger pickle for about a few weeks.
Enjoy beni shoga on top of okonomiyaki, takoyaki, yaki soba, gyudon, curry rice or anything else that might please the palate.

Ingredients

1 lb fresh gingerroot
2 teaspoons sea salt
3/4 cup umeboshi brine (Umeboshi is pickled plums, for this recipe we need the juice from bottle)
5 -7 fresh japanese basil leaves (shiso or red perilla)

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Gather all the ingredients. Sterilize a jar or pour hot water and wipe the jar with high % alcohol (shochu or vodka).
Peel the ginger with a sharp knife (or the back of the knife) or a spoon. The skin is very thin, so you can easily remove the brown spots.
Using the knife, thinly slice the ginger lengthwise into thin slabs. Stack several slabs and cut into julienned strips.
Bring a medium pot of water to a boil over medium-high heat. Add the ginger strips and blanch for 2 to 3 minutes.

Beni Shoga Japanese Red Pickled Ginger Recipes

BENI SHOGA -- JAPANESE RED PICKLED GINGER

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