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Recipes with pickled red ginger

3 recipes that use pickled red ginger, with photos, step-by-step instructions and cook times. The quickest, Gyudon (beef and onion rice bowl), takes 20 minutes. It is most often cooked with egg, soy sauce and ginger.

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OkonomiyakiSavoury cabbage pancake

Okonomiyaki (お好み焼き, 'grilled as you like it') is the pride of Osaka, where it's cooked on hot iron griddles in lively restaurants. Finely shredded cabbage is folded into a light batter with egg and spring onion, then fried into a thick, soft pancake with a crisp outside. It's painted with a fruity brown sauce and zigzagged with mayonnaise. Bonito flakes are usual on top; this vegetarian version uses seaweed flakes and pickled ginger instead. Chef's tip: don't press the pancake down with your spatula while it cooks. Osaka cooks leave it alone so the cabbage steams inside and stays light and fluffy; pressing squeezes out the air.

35 minJapaneseSnacks & Starters
by KrazyBadal 1 views

Gyudon (beef and onion rice bowl)

Gyudon fuels Japan's commuters: at 24-hour counters near every big station from Tokyo to Osaka, a bowl of rice topped with soft onions and wafer-thin beef in sweet soy broth arrives in under a minute. At home it takes about 20. Sake and mirin go into the broth and simmer away, so very little alcohol is left; swap them for water and a little sugar if you prefer. The usual mistake is boiling the beef hard and long, which makes thin slices tough and grey; simmer the onion first, then add the beef only until it changes colour. Chef's tip: pile on pink pickled ginger (beni shoga) and a raw or soft-poached egg yolk for the full counter experience; use a soft-poached egg for pregnant women, young children or anyone with a weakened immune system.

20 minJapaneseMeat
by KrazyBadal 0 views

Tofu katsu curry

Katsu curry (カツカレー) is a favourite in canteens and curry houses across Japan, first served in Tokyo's Ginza in the 1940s. A crunchy breaded cutlet is sliced and laid over rice, then half of it is smothered in thick, mild curry sauce, so you get crisp and saucy bites. Here firm tofu replaces the pork. It is a little more work than plain curry rice, but children love it. Chef's tip: fry the katsu at the last minute and pour the curry over only half of it, so you always keep some crunch; Japanese curry houses serve it exactly this way.

45 minJapaneseCurries
by KrazyBadal 0 views

Goes well with pickled red ginger