Name: Beef Shigureni (Simmered Wagyu with Ginger and Gobo): A Flavorful Japanese Dish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: For the Dish:; 150g burdock root (gobo); 1 dash rice vinegar; 20g ginger root; 250g thinly sliced beef (preferably wagyu with marbling); ½ tablespoon toasted sesame oil; 4 tablespoons apple cider vinegar; 3 tablespoons Japanese soy sauce (koikuchi shoyu); 2 tablespoons light brown sugar; 1 tablespoon mirin; For Garnish:; Finely chopped green onions; Toasted white sesame seeds

Why You’ll Love This Recipe

Beef Shigureni is a beautifully balanced dish that combines the tenderness of wagyu beef with the earthy flavors of gobo and the aromatic zing of ginger. The savory soy-based broth brings depth to the dish while the slight sweetness from the brown sugar adds a touch of complexity. Whether served over rice or enjoyed on its own, this dish is a comforting and flavorful choice for any meal. It’s also a great way to enjoy wagyu beef without it being too heavy, making it a perfect option for any occasion.

Ingredients

For the Dish:

150g burdock root (gobo)
1 dash rice vinegar
20g ginger root
250g thinly sliced beef (preferably wagyu with marbling)
½ tablespoon toasted sesame oil
4 tablespoons apple cider vinegar
3 tablespoons Japanese soy sauce (koikuchi shoyu)
2 tablespoons light brown sugar
1 tablespoon mirin

For Garnish:

Finely chopped green onions
Toasted white sesame seeds

Directions

1. Prepare the Burdock Root:

Peel the burdock root and slice it diagonally into 2mm thick slices. Submerge the slices in a bowl of cold water with a dash of rice vinegar to prevent discoloration and remove bitterness.

2. Prepare the Ginger:

Peel and julienne the ginger. Soak the ginger in a separate bowl of cold water to soften the flavor slightly.

3. Blanch the Beef:

Bring a pot of water to a boil. While waiting, cut the beef into 2cm (1-inch) pieces.
Once the water is boiling, turn off the heat and blanch the beef for about 30 seconds or until lightly cooked. Quickly transfer the beef to a bowl of ice-cold water to stop the cooking process, then drain.

4. Fry the Burdock Root:

Heat sesame oil in a frying pan over medium heat. Add the burdock root and fry for 2 minutes, allowing it to soften slightly and absorb the oil.

5. Add the Ginger and Sauce:

Add the ginger, apple cider vinegar, soy sauce, brown sugar, and mirin to the pan with the burdock root. Mix everything well and let it simmer over medium heat until the sauce reduces by two-thirds.

6. Simmer the Beef:

Add the blanched beef to the pan, increasing the heat to medium-high. Stir-fry everything together until the liquid is nearly gone and the beef is well-coated in the sauce.

7. Serve:

Transfer the beef and burdock root mixture to serving bowls. Garnish with finely chopped green onions and toasted sesame seeds for a touch of color and flavor.

Servings and Timing

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 2-3 servings

Storage and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat, adding a little water or broth if the sauce has thickened too much.

FAQs

1. Can I use a different type of beef?

Yes, if you don’t have wagyu, you can use any thinly sliced beef like ribeye or sirloin. However, wagyu’s marbling adds extra tenderness and flavor to the dish.

2. Can I make this dish vegetarian?

For a vegetarian version, you can substitute the beef with tofu or tempeh. You may also want to use vegetable broth instead of the soy sauce mixture to maintain a savory flavor.

3. Can I adjust the sweetness of the dish?

Yes! You can adjust the amount of brown sugar to suit your taste. Reduce the sugar for a less sweet version or add a little more if you prefer it sweeter.

4. Can I add other vegetables to the dish?

Absolutely! You can add other vegetables like shiitake mushrooms, carrots, or snap peas to increase the nutritional content and add variety to the dish.

5. Can I make this dish ahead of time?

Yes, you can make this dish ahead of time and store it in the refrigerator. The flavors will continue to meld, making it even more flavorful the next day.

6. Is there a substitute for burdock root?

If you can’t find burdock root, you can use other root vegetables like daikon radish or even carrots. The flavor and texture won’t be exactly the same, but it will still be delicious.

7. Can I serve this dish with noodles?

Yes, Beef Shigureni pairs wonderfully with steamed rice, but it can also be served over noodles such as udon or soba for a hearty meal.

8. Can I make the sauce spicier?

If you prefer a spicy version, you can add a pinch of red pepper flakes or some sliced fresh chili to the sauce for a little kick.

9. What can I serve with Beef Shigureni?

This dish is perfect served with a side of steamed white rice, but you can also pair it with stir-fried vegetables or pickled vegetables to balance the richness of the beef.

10. How do I know when the sauce has reduced enough?

The sauce should be thickened and glossy, and it should coat the back of a spoon. If you run your finger through the sauce on the spoon, it should leave a trail.

Conclusion

Beef Shigureni is a comforting, aromatic, and flavorful Japanese dish that brings together tender wagyu beef, earthy burdock root, and the warm kick of ginger. The savory, umami-packed sauce combined with a sweet touch from brown sugar and mirin makes it the perfect dish to enjoy over rice or noodles. This is a must-try recipe for anyone looking to explore authentic Japanese flavors in the comfort of their own kitchen.

Beef Shigureni (Simmered Wagyu with Ginger and Gobo): A Flavorful Japanese Dish

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Author: Paula
Total Time: 35 minutes
Yield: 2-3 servings

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Description

Beef Shigureni is a flavorful Japanese dish where thin slices of wagyu beef are simmered in a rich, soy sauce-based broth with ginger and gobo (burdock root). The result is a savory, sweet, and umami-packed dish perfect for serving over rice or noodles.

Instructions

Prepare the Burdock Root: Peel the burdock root and slice it diagonally into 2mm thick slices. Submerge the slices in a bowl of cold water with a dash of rice vinegar to prevent discoloration and remove bitterness.
Prepare the Ginger: Peel and julienne the ginger. Soak the ginger in a separate bowl of cold water to soften the flavor slightly.
Blanch the Beef: Bring a pot of water to a boil. While waiting, cut the beef into 2cm (1-inch) pieces. Once the water is boiling, turn off the heat and blanch the beef for about 30 seconds or until lightly cooked. Quickly transfer the beef to a bowl of ice-cold water to stop the cooking process, then drain.
Fry the Burdock Root: Heat sesame oil in a frying pan over medium heat. Add the burdock root and fry for 2 minutes, allowing it to soften slightly and absorb the oil.
Add the Ginger and Sauce: Add the ginger, apple cider vinegar, soy sauce, brown sugar, and mirin to the pan with the burdock root. Mix everything well and let it simmer over medium heat until the sauce reduces by two-thirds.
Simmer the Beef: Add the blanched beef to the pan, increasing the heat to medium-high. Stir-fry everything together until the liquid is nearly gone and the beef is well-coated in the sauce.
Serve: Transfer the beef and burdock root mixture to serving bowls. Garnish with finely chopped green onions and toasted sesame seeds for a touch of color and flavor.

Notes

If you don’t have wagyu, you can use any thinly sliced beef like ribeye or sirloin. However, wagyu’s marbling adds extra tenderness and flavor to the dish.

For a vegetarian version, substitute the beef with tofu or tempeh. You can also use vegetable broth instead of the soy sauce mixture to maintain a savory flavor.

For added texture, consider adding shiitake mushrooms, carrots, or snap peas to the dish.

If you can’t find burdock root, substitute it with daikon radish or carrots for a similar effect.