GYUDON & BENI SHOGA

Beni shoga is a popular Japanese tsukemono, or pickle, made from ginger. Not to be confused with gari shoga, the pale pink variety often eaten with sushi or sashimi, beni shoga consists of thin matchsticks of ginger (shoga) coloured with shiso leaves to a deep crimson (beni meaning red). The ginger is pickled in umeboshi vinegar, made from the juice of umeboshi plums, and it is a common accompaniment to gyudon – a bowl of rice topped with simmered beef and onions, delicious and fast to serve.

INGREDIENTS

• 2 tbsp vegetable oil
• 2 onions, thinly sliced
• 2 x 4g sachets instant dashi (see Note)
• 2 tbsp caster sugar
• 2 tbsp sake (see Note)
• 1 tbsp mirin
• 80 ml (⅓ cup) light soy sauce
• 500 g beef rump or fillet, thinly sliced
• steamed rice, sliced spring onion and baby shiso leaves (see Note), to serve

BENI SHOGA (PICKLED GINGER)

• 150 g ginger, peeled, cut into thin matchsticks
• 250 ml (1 cup) umeboshi vinegar (see Note)
• 1 punnet baby shiso leaves (see Note)

SPECIAL OFFER

• USB Heated Coffee Cup with Automatic Stirring CLICK HERE

HOW TO MAKE

1. To make beni shoga, place ginger in a bowl and sprinkle with 1 tsp salt flakes. Set aside at room temperature for 6 hours. Place in a fine sieve and rinse under cold running water. Pat dry with paper towel. Place in a saucepan with umeboshi vinegar and shiso leaves, bring to the boil, then remove from heat and transfer to a plastic container. Cool, then refrigerate for at least 3 days before using. Pickled ginger will keep refrigerated for up to 3 months. 
2. Heat oil in a large saucepan over medium heat. Add onions and cook, stirring, for 12 minutes or until softened and slightly golden. Combine dashi with 500 ml boiling water and add to onions. Simmer rapidly for 10 minutes or until liquid has reduced by two-thirds. Add sugar, sake, mirin and soy sauce and simmer for a further 3 minutes. Add beef and cook for 2 minutes, or until just cooked through or to your liking.
3. Divide rice among serving bowls and top with beef mixture. Serve topped with beni shoga, spring onion and baby shiso leaves.

NOTES

Standing time 6 hours

Pickling time 3 days

Cooling time 10 minutes

Instant dashi and umeboshi vinegar are available from health food shops and select Asian food shops.

Sake is a Japanese rice wine from bottle shops. If unavailable, substitute with 2 tbsp mirin.

Baby shiso is available from select greengrocers.