Beni Shoga
Beni shoga is the red ginger on top of a bowl of gyudon, a plate of yakisoba or an okonomiyaki. Its sharp, salty flavour cuts through rich, fatty foods.
Vivid red Japanese pickled ginger strips. The sharp, salty garnish for gyudon, yakisoba and okonomiyaki.
Ingredients
Method
Cut the ginger into fine matchsticks and mix with the salt. Leave for 30 minutes, then squeeze out the liquid.
Put the ginger in a clean jar and pour over the plum vinegar until covered.
Add the shiso if using. Seal and leave in the fridge for at least 3 days, until bright red.
Use a little at a time. Keeps for several months.
Young ginger gives the best texture. Umeboshi vinegar gives the natural red colour.
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Serve with
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