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Beni Shoga (Red Pickled Ginger) | 紅生姜

Beni Shoga (Red Pickled Ginger) | 紅生姜: A Japanese pickle made from thin strips of ginger pickled in a vinegar. It is usually served with various Japanese dishes including gyūdon, okonomiyaki, and yakisoba.



NOTED: The preparation for this recipe is simple but you will need at least 8 hours or few days to pickle this! So, you may prepare Beni Shoga days ahead before using.



PICKEL GINGER INGREDIENTS:

  • 150g ginger (cut into thin strips)

  • 1/2 TSP salt

  • 100ml rice vinegar

  • 500g water


BEETROOT STOCK INGREDIENTS:

  • 1/2 fresh beetroot

  • 100ml rice vinegar

  • 75g brown sugar

  • 1/2 TSP salt



INSTRUCTIONS:


1. Place gingers on a mixing bowl and add in salt. Mix until incorporated. Let it rest for at least 10 minutes. At a meantime, boil some water in a cooking pot.


2. After 10 minutes, add in the gingers in a boiling water and let it boil for 3 - 5 minutes. Remove from heat and strain the ginger until dry. Set aside.


3. Next, we are going to make homemade red food coloring using beetroot! Place all the beetroot stock ingredients in a cooking pot and let it boil and cook for 5 - 8 minutes or until the sugar melted. Turn off the heat and remove the beetroot.

4. Place the ginger in a bowl and add in the beetroot stock. Refrigerate for at least 8 hours or up to few days.

5. Yay, all done! Enjoy your Beni Shoga!


You may store Beni Shoga in the fridge for up to a year. Always use a clean utensil to pick the ginger from the jar before serving.



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