Yes, it's a common garnish for certain styles of ramen, udon, as well as things like Japanese curry, and of course Yoshinoya Beef Bowls!
But what else do you do with beni shōga?
Someone gifted me a jar of homemade beni shōga (using homemade umezu, no less!), so I don't want this to go to waste and would like to maximize this as much as possible.
Some loopy ideas off the top of my head:
- scrambled eggs or omelets
- bánh mì
- hot dogs
- tuna (or chicken) salad
- tossed with caramelized onions and eaten as-is
- apple pie à la beni shōga
Will you help me beni shōga?