Beni Shoga -- Japanese Red Pickled Ginger

1. 1

   Wash and peel ginger.

2. 2

   Cut into small, uniform matchsticks by slicing into rounds first, then stacking the rounds and slicing across.

3. 3

   Place into a strainer and sprinkle with sea salt.

4. 4

   Let this sit and drain for about 30 minutes.

5. 5

   Squeeze out liquid and pat dry with a paper towel.

6. 6

   Stack the shiso leaves on top of each other, roll into a cigar-like cylinder and slice thinly

7. 7

   Place the ginger slivers into a clean, glass jar, layering with the sliced shiso leaves.

8. 8

   Pour in the ume brine.

9. 9

   Cover with a lid and store in the refrigerator.

10. 10

    Let the ginger pickle for about a few weeks.

11. 11

    Enjoy beni shoga on top of okonomiyaki, takoyaki, yaki soba, gyudon, curry rice or anything else that might please the palate.

* Per serving · 4 servings · Values may vary.

No additional tips available.