Japanese > Pickled > Beni Shōga

Beni Shōga Pickled Ginger Recipe

Ingredients with Measurements:
- 1 pound fresh ginger root, peeled and sliced thinly
- 1/2 cup rice vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1/4 cup red shiso leaves, chopped (optional)

Special equipment needed:
- A large glass jar with a tight-fitting lid
- A mandoline or sharp knife for slicing the ginger

Step-by-step instructions:
1. In a medium saucepan, combine the rice vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
2. Add the sliced ginger to the saucepan and cook for 1-2 minutes until the ginger is slightly softened.
3. Remove the saucepan from the heat and let the ginger cool in the liquid for 10-15 minutes.
4. Pack the ginger and liquid into a large glass jar, making sure the ginger is fully submerged in the liquid.
5. Add the chopped red shiso leaves, if using.
6. Seal the jar tightly and store in the refrigerator for at least 24 hours before serving.


Time:
Preparation time: 20 minutes
Cooking time: 2 minutes
5. Temperature:
Medium heat for cooking the ginger and bringing the liquid to a boil.
Serving size:
This recipe makes about 2 cups of pickled ginger.

Nutritional information:
Per 1 tablespoon serving: 15 calories, 0g fat, 3g carbohydrates, 0g protein, 0g fiber, 95mg sodium

Substitutions for ingredients:
- You can use apple cider vinegar or white vinegar instead of rice vinegar.
- Honey or maple syrup can be used instead of sugar.
- Pink Himalayan salt or sea salt can be used instead of regular salt.
- If you can't find red shiso leaves, you can use green shiso leaves or omit them altogether.

Variations:
- Add sliced garlic or chili peppers to the pickling liquid for extra flavor.
- Use a combination of ginger and daikon radish for a milder pickled vegetable.
- Add a splash of soy sauce or mirin to the pickling liquid for a different flavor profile.

Tips and tricks:
- Use fresh, young ginger for the best flavor and texture.
- Slice the ginger as thinly as possible for a more tender pickle.
- Let the pickled ginger sit in the refrigerator for at least 24 hours before serving to allow the flavors to develop.

Storage instructions:
Store the pickled ginger in a tightly sealed glass jar in the refrigerator for up to 2 months.

Reheating instructions:
This recipe does not require reheating.

Presentation ideas:
Serve the pickled ginger as a condiment for sushi or other Japanese dishes. It can also be used as a garnish for cocktails or added to salads for extra flavor.

Garnishes:
Sprinkle some chopped green onions or sesame seeds on top of the pickled ginger for added flavor and texture.

Pairings:
Beni shōga pickled ginger pairs well with sushi, sashimi, and other Japanese dishes. It also goes well with grilled meats and vegetables.

Suggested side dishes:
Serve the pickled ginger alongside steamed rice, miso soup, or a simple cucumber salad.

Troubleshooting advice:
If the pickling liquid is too salty, you can dilute it with a bit of water. If the ginger is too tough, try slicing it thinner or cooking it for a bit longer in the pickling liquid.

Food safety advice:
Make sure to use a clean glass jar and utensils when making this recipe. Store the pickled ginger in the refrigerator and discard if it develops an off odor or flavor.

Food history:
Beni shōga pickled ginger is a popular condiment in Japanese cuisine, often served alongside sushi and other dishes. The pickling process was originally used as a way to preserve ginger for long periods of time.

Flavor profiles:
Beni shōga pickled ginger has a tangy, slightly sweet flavor with a crunchy texture. The addition of red shiso leaves gives it a vibrant pink color.

Serving suggestions:
Serve the pickled ginger in a small dish alongside sushi or other Japanese dishes. It can also be added to sandwiches or wraps for extra flavor.

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Region: Japanese

Taste: Tangy, Sour, Sweet, Spicy