Beni Shoga Japanese Red Pickled Ginger Recipes

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BENI SHOGA -- JAPANESE RED PICKLED GINGER



Beni Shoga -- Japanese Red Pickled Ginger image

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

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)

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.

JAPANESE PICKLED GINGER



Japanese Pickled Ginger image

Great used to cleanse the palate while eating sushi. I happen to love it to eat along with my sushi :)

Provided by Lindas Busy Kitchen

Categories     Japanese

Time 1h15m

Yield 2 c.

Number Of Ingredients 4

2 lbs fresh gingerroot
3 cups vinegar
2 cups sugar
2 teaspoons salt

Steps:

  • Wash fresh ginger root and rub off skin.
  • Slice the ginger thinly.
  • Sprinkle salt on ginger.
  • Leave salted ginger slices in a bowl for 1 hour.
  • Dry the ginger slices with paper towels, and put them in a sterilized container/jar.
  • Mix rice vinegar and sugar in a pan, and bring to a boil.
  • Pour the hot mixture of vinegar and sugar over the ginger slices. Cool.
  • The ginger will change color to light pink.
  • Cover the jar, and store it in the refrigerator.

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