Best 3 Pickled Ginger Roots Beni Shoga Recipes
**Beni Shoga: A Culinary Delight of Pickled Ginger Roots**
Beni shoga, also known as red pickled ginger, is a traditional Japanese condiment that adds a vibrant color and a sweet-tart flavor to various dishes. Typically made with young ginger roots, beni shoga undergoes a pickling process that transforms it into a crunchy, slightly spicy treat. This article presents a collection of beni shoga recipes that showcase its versatility in both traditional and contemporary cuisine. From the classic beni shoga served alongside sushi and sashimi to creative salads, dressings, and even desserts, these recipes explore the diverse culinary applications of pickled ginger roots. Discover how beni shoga can elevate your culinary creations with its unique flavor and texture, adding a touch of Japanese authenticity to your meals.
HOMEMADE PICKLED GINGER (GARI)
Pickled ginger is called gari or amazu shoga in Japanese. It's served with sushi or sashimi and eaten between different kinds of sushi. It helps to clean your taste buds and enhance the flavors. It's also great with Century Eggs - a Chinese delicacy. You can find prepared pickled ginger in pink or white at most Asian markets but I preferred to make my own and share with family and friends.
Provided by Phoena
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 45m
Yield 32
Number Of Ingredients 4
Steps:
- Cut the ginger into chunks and place them into a bowl. Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar.
- In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.
- Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. You will see that the liquid will change to slightly pinkish in few minutes. Don't be alarmed because it's the reaction of rice vinegar that causes the change. Only quality rice vinegar can do that! Some commercial pickled ginger has red coloring added. Cut pieces of ginger into paper thin slices for serving.
Nutrition Facts : Calories 13.7 calories, Carbohydrate 3.3 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 83.4 mg, Sugar 2.2 g
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.
PICKLED GINGER ROOTS - {BENI SHOGA} RECIPE
Provided by á-170456
Number Of Ingredients 5
Steps:
- Pack ingredients, one layer at a time, in a large glass jar. Fill to the top with plum juice as needed. Store in refrigerator for about two weeks. By then, it should taste very much like the ginger eaten at sushi bars, which is almost as wonderful a treat as the sushi itself. This recipe yields ?? servings.
Tips:
- Choose young ginger roots that are firm and smooth, with no blemishes or bruises.
- Peel the ginger roots thinly to remove the skin, but be careful not to remove too much of the flesh.
- Slice the ginger roots into thin strips or julienne.
- Use a mixture of rice vinegar, sugar, and salt to create the pickling solution.
- Bring the pickling solution to a simmer over medium heat, stirring until the sugar and salt have dissolved.
- Pour the hot pickling solution over the ginger strips and let them cool to room temperature.
- Transfer the pickled ginger to a jar or container and seal it tightly.
- Store the pickled ginger in the refrigerator for at least 2 weeks before using.
Conclusion:
Pickled ginger is a delicious and versatile condiment that can be used to add a sweet, tangy, and slightly spicy flavor to a variety of dishes. It is a popular ingredient in sushi and sashimi, but it can also be used in salads, stir-fries, and even cocktails. With its many health benefits, pickled ginger is a great addition to any healthy diet.
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