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.
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
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
