Description
A delicious recipe for Beef Shigureni, featuring tender Wagyu beef simmered with ginger and burdock root for a flavorful dish.
Ingredients
Scale
- 1 pound Wagyu beef, cut into bite-sized pieces
- 1 medium burdock root (gobo), peeled and thinly sliced (about 1 cup)
- 1 medium onion, sliced
- 1 tablespoon vegetable oil
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake
- 1 tablespoon sugar
- 1 tablespoon grated fresh ginger
- 1 cup water
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes.
- Add the Wagyu beef pieces to the pot and brown them on all sides, about 5 minutes.
- Stir in the sliced burdock root and grated ginger, cooking for an additional 2 minutes.
- Pour in the soy sauce, mirin, sake, sugar, and water. Stir to combine, then bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 45 minutes, stirring occasionally.
- After 45 minutes, remove the lid and let it simmer uncovered for another 15 minutes to thicken the sauce slightly.
- Serve hot over steamed rice or with your favorite side dishes.
Notes
- For added flavor, consider garnishing with sliced green onions or sesame seeds before serving.
- If you can’t find gobo, you can substitute with carrots or parsnips for a similar texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg