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Kizami Beni Shouga shredded pickled red ginger is popularly used as a relish for Okonomiyaki (Japanese Pancakes / Japanese Pizza), Yakisoba and Yakiudon. Also as a spicy accompaniment to sushi, though not to be confused with sushi ginger (gari). It has a stronger taste than gari.
To make beni shoga, ginger root is pickled in red plum vinegar (umezu) used to dye umeboshi (sour plum pickles).
Food Fact: Beni shoga is red pickled ginger, as beni means red and shoga means ginger in Japanese.
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- Ginger
- Water
- Salt
- Acetic acid
- Citric acid
- Preservative (E202)
- Colour (E129)
Gyu don (beef bowl)
Very thinly slice 200g of beef, cut an onion into into thin slices and drain a pack of shirataki noodles or konyaku and slice into thin, 5cm long pieces. Slice a medium sized piece of ginger very finely.
Bring to the boil 400 ml dashi, 4 tablespoons soy sauce and 4 tablespoons mirin. Reduce to a simmer and add the remaining ingredients. Simmer until the onion becomes translucent and pour over two bowls of cooked rice.
To garnish, add some beni shoga (pickled ginger) and sprinkle with nanami togarashi (7 spice pepper mix).
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