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Sophie

Beef Shigureni: Simmered Wagyu with Ginger and Gobo Bliss!

A delicious recipe for Beef Shigureni, featuring tender Wagyu beef simmered with ginger and burdock root for a flavorful dish.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Japanese
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes.
  2. Add the Wagyu beef pieces to the pot and brown them on all sides, about 5 minutes.
  3. Stir in the sliced burdock root and grated ginger, cooking for an additional 2 minutes.
  4. Pour in the soy sauce, mirin, sake, sugar, and water. Stir to combine, then bring the mixture to a gentle boil.
  5. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 45 minutes, stirring occasionally.
  6. After 45 minutes, remove the lid and let it simmer uncovered for another 15 minutes to thicken the sauce slightly.
  7. Serve hot over steamed rice or with your favorite side dishes.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 28gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 14gCholesterol: 80mgSodium: 800mgFiber: 2gSugar: 5g

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.

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