Condiments, Dressings & Sauces > Japan > Beni Shoga >
Beni Shoga
Pickled Red Ginger
1 LB fresh ginger root
2 tsp. sea salt
3/4 C Umeboshi brine*
6 leaves fresh Japanese basil (red perilla or shiso)
Wash and peel ginger root. Cut root into small, uniform matchstick shapes; place in a colander and sprinkle with sea salt. Allow ginger matchsticks to stand and drain for about thirty minutes. Squeeze out remaining liquid; pat dry with a paper towel. Stack basil leaves on top of each other; roll into cigar-shaped cylinder and slice thinly. Place ginger matchsticks into a clean, glass jar; layer with sliced basil leaves. Pour in Umeboshi brine; cover and store in refrigerator. Allow the ginger to pickle for a few weeks before using.
Uses: Beni Shoga can be used as a condiment for Gyudon (Beef Bowl), Okonomi Yaki (Vegetable Pancakes), Yakisoba (Deep-Fried Noodles with Pork) or rice-based dishes.
*Note: Umeboshi are Japanese pickled plums closely related to apricots. Bottled Umeboshi with brine can be found in most Asian specialty stores.
Related Link:
Food Fare Culinary Collection: Japanese Culture & Cuisine
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