Sweet and savory seasoned Beef Shigureni is a delightful side dish that pairs perfectly with rice. In Japan, it's popular as a side dish to have on hand because it is easy to make, delicious, and has a relatively long shelf life.
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What is Shigureni?
Beef Shigureni is a dish made by simmering beef with soy sauce, sugar, and other seasonings, along with ginger.
In Japan, a dish simmered with soy sauce, sugar, and other seasonings until the cooking liquid is almost entirely reduced is called "tsukudani." On the other hand, shigureni is a variation of tsukudani, but with ginger added. It has a delicious taste on its own but is commonly enjoyed with rice due to its slightly higher salt content.
In addition to beef, shigureni can be made with ingredients such as hamaguri clams (hard clams), asari clams (Manila clams), and tuna. Originally, shigureni was a dish made by simmering "shigure hamaguri," a specialty of Mie Prefecture, in soy sauce and sugar. However, its flavor became popular nationwide, and now dishes with a similar seasoning are called "shigureni."
Meaning of "shigure"
The exact reason why this dish is called "shigureni" remains unclear, but one prevailing theory suggests that it's because various flavors pass through the palate, just like the passing showers of shigure. "Shigure" refers to a type of rain that occurs intermittently during the transition from autumn to winter in Japan. By the way, the "ni" in "shigureni" means to simmer or stew.
Can vegetables be added?
Beef Shigureni is typically made using only beef and ginger as ingredients, but its sweet and savory seasoning also complements vegetables such as onions and burdock root. In this recipe, I don't use these vegetables, but if you'd like to add them, feel free to include half of an onion or a quarter of burdock root without changing the amount of seasonings.
Ingredients
- 7 oz. (200g) thinly sliced beef
- 0.7 oz. (20g) ginger
- 2 Tbsp sake (A)
- 1 Tbsp sugar (A)
- 2 Tbsp mirin (A)
- 2 Tbsp soy sauce (A)
Step-by-step instructions
🕒 Total 15 mins
Step 1
Cut the beef into 2 inch (5cm) wide pieces. Peel the ginger and cut it into long, thin strips.
Step 2
Mix the ginger and A (sake, sugar, mirin, soy sauce) in a pot.
Step 3
Bring the pot to a boil over medium heat. Once it comes to a boil, add the beef and let it simmer over low heat for 10-15 minutes until the seasoning liquid is almost reduced. (If you are adding vegetables, put them in the pot at the same time as the beef.)
To Store
You can store it in the refrigerator for up to 5 days.
Tips on how to make
- The recommended beef to use is thinly sliced, about 0.08 inch (2mm) thick, with a moderate amount of fat, such as ribeye or other similar cuts. This allows you to enjoy the tender texture and flavor of the fat.
- The beef should simmer over low heat. Slowly heating it prevents the beef from becoming tough.
Recipe Card
Beef Shigureni (Flavored with Ginger and Soy Sauce)
Ingredients
- 7 oz. (200g) thinly sliced beef
- 0.7 oz. (20g) ginger
- 2 Tbsp sake (A)
- 1 Tbsp sugar (A)
- 2 Tbsp mirin (A)
- 2 Tbsp soy sauce (A)
Instructions
- Cut the beef into 2 inch (5cm) wide pieces. Peel the ginger and cut it into long, thin strips.
- Mix the ginger and A (sake, sugar, mirin, soy sauce) in a pot.
- Bring the pot to a boil over medium heat. Once it comes to a boil, add the beef and let it simmer over low heat for 10-15 minutes until the seasoning liquid is almost reduced. (If you are adding vegetables, put them in the pot at the same time as the beef.)
Notes
- You can store it in the refrigerator for up to 5 days.
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