How to Make Beni Shōga (Red Pickled Ginger) - Video Recipe

Recipes / Japanese Recipes
 09 Jun 2017   
♥My COOKBOOK available WORLDWIDE レシピ本もよろしくね♥ Amazon Japan may be Cheaper ($10 plus shipping fee). How to Order My Cookbook from Amazon Japan: Beni Shōga (Red Pickled Ginger) is a type of Tsukemono (Japanese pickles) that have been pickled in Akaumezu (red plum vinegar), the brine produced when making Umeboshi (pickled plums). The red color is derived from Akajiso (red Shiso leaves). It is usually served with Yakisoba, Takoyaki, or Okonomiyaki. Do you like it?! I received many requests for this recipe. With this recipe, you can eat it in 6 hours, keep in the fridge good for about 3 days. --------------------------------- Beni Shōga (Red Pickled Ginger) Difficulty: Super Easy Time: 6hrs Number of Servings: N/A Ingredients: 100g (7oz.) ginger 50ml Akaumezu (red plum vinegar) Directions: 1. Pour some hot water in a glass cup to disinfect it. Empty the jar and dry it out. It will dry quickly with residual heat. 2. Peel and cut the ginger into thin strips. 3. Boil for 2-3 minutes to remove the bitter taste. Leave to cool, then drain well using paper towels. *you can drink or use the broth if you like. 4. Place Akaumezu and the ginger slices in the disinfected cup. You can eat it after 6 hours. * You can keep in the fridge good for about 3 days. ↓レシピ(日本語) --------------------------------- Music by YouTube Audio Library Merry Go Slower ♥Most Popular Videos 人気の動画♥ ♥Utensils I use in my videos♥ ♥FOLLOW ME HERE♥ ♥Original T-SHIRTS♥ ♥Visit my Blog to know more about ME♥ ♥My Recipe Posts in Japanese♥ ♥and of course PLEASE SUBSCRIBE♥


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