Best 2 Japanese Pickled Ginger Recipes
**Japanese Pickled Ginger: A Culinary Delight and Digestive Aid**
Japanese pickled ginger, also known as gari, is a traditional Japanese condiment served alongside sushi and sashimi. Made from young ginger roots, it is a versatile ingredient that adds a sweet, slightly spicy, and refreshing flavor to various dishes. This article presents two distinct recipes for Japanese pickled ginger: a classic version using vinegar and sugar, and a unique variation that incorporates sake and mirin for a more complex taste. Both recipes are easy to follow and result in a delicious and authentic Japanese pickled ginger that perfectly complements a variety of cuisines. Whether you're a sushi enthusiast, a fan of Japanese cuisine, or simply seeking a flavorful addition to your meals, these recipes offer a delightful culinary experience.
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
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
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
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.
Tips:
- For the best flavor, use fresh, young ginger.
- Peel the ginger thinly to avoid any bitterness.
- Slice the ginger thinly against the grain for a more tender texture.
- Use a combination of rice vinegar, sugar, and salt for the pickling liquid.
- Bring the pickling liquid to a boil, then let it cool completely before pouring it over the ginger.
- Store the pickled ginger in a covered container in the refrigerator for at least 24 hours before serving.
Conclusion:
Pickled ginger is a versatile condiment that can be used in a variety of dishes, from sushi to stir-fries. It is also a healthy and delicious snack. With its sweet, tangy, and slightly spicy flavor, pickled ginger is sure to please everyone at your table.
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