Ginger Tempura Shoga No Tempura Recipes

GINGER TEMPURA (SHOGA NO TEMPURA)

Steps:

• Cut ginger into medium-thin rounds across the fiber grain, then cut rounds into fine julienne strips.
• Mix flour, salt, and water well. place ginger in batter and toss to coat well.
• Heat oil to 340F/179C,and deep-fry ginger in 4 portions. Drain well and sprinkle with salt.
• Serve hot! Does not keep.

BENI SHOGA -- JAPANESE RED PICKLED GINGER

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.