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Home » Recipes

Beef Shigureni (Simmered Wagyu with Ginger and Gobo)

Published: Aug 19, 2023 · Modified: Sep 18, 2023 by Yuto Omura

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Beef Shigureni is a fragrant and flavorful side dish made with thin slices of wagyu beef cooked in a delicious soy sauce and ginger based sauce. It's quick to make and goes perfectly with rice!

Beef shigureni with ginger and burdock root in a white dish topped with chopped green onion

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Jump to:
  • What is Beef Shigureni?
  • Ingredients and Substitution Ideas
  • Step-by-Step Process
  • Storage Options
  • Beef Shigureni (Simmered Wagyu with Ginger and Burdock Root)

What is Beef Shigureni?

Shigureni (しぐれ煮) is a delicious dish that involves a quick simmer of shellfish or beef in a mixture of soy sauce and sugar, along with other ingredients such as ginger. If you're familiar with Japanese cuisine, you might notice that tsukudani (佃煮) is an almost identical dish, however, the addition of ginger is unique to Shigureni.

This dish boasts a robust sweetness reminiscent of sukiyaki, coupled with the saltiness of soy sauce, and is typically served as a side dish or over freshly cooked rice.

This dish has a rich history, with thick-fleshed clams from Kuwana City being presented to the Tokugawa family during the Edo period (1603-1868). Originally called Shigure-hamaguri, these clams were used to make Shigureni. Today, variations of shigureni are available, including beef.

The origin of the name "shigureni" is up for debate. Still, the most widely accepted theory suggests that it comes from simmering peeled clams in tamari soy sauce, reminiscent of light rainfall, or "shigure (時雨)."

How I Developed This Recipe

Although Shigureni is a challenging dish to infuse with distinctiveness, my recipe incorporates a few personal touches. I substituted white wine and light brown sugar for sake and regular sugar to enhance its refinement and depth.

Moreover, I prevent the beef from becoming too tough by briefly blanching it separately in hot water and incorporating it into the simmered vegetables at the end.

Enjoy the elegant and rich finish of beef shigureni!

Beef shigureni with ginger and burdock root in a white dish topped with chopped green onion

Ingredients and Substitution Ideas

  • Thinly sliced beef: While fatty Wagyu beef slices like those used in Shabu shabu or Sukiyaki, are ideal, they aren't mandatory. I've opted for end-cut pieces of fatty Wagyu beef. Since these cuts will be further processed, they are an economical choice. If not using Wagyu, aim for thin slices with marbling fat like short plate (belly). I do not recommend using lean cuts for this dish.
  • Burdock roots (gobo): Though I value its texture in the dish, it's optional—especially if it's hard to get in your local area. Other vegetables that could be used instead include carrots, renkon (lotus root), or mushrooms.
  • Ginger: A cornerstone ingredient for shigureni that adds a refreshing taste and softens the flavor of the meat.
  • White wine: For a more traditional approach, sake is the alternative.
  • Soy sauce: If you want a budget-friendly yet authentic option, Kikkoman soy sauce won't disappoint you. For insights into selecting the perfect soy sauce in Japanese cooking, check out our guide to soy sauce.
  • Sugar: Everyday sugar serves well, though I've gravitated towards light brown cane sugar in my recent cooking.
  • Mirin: When in the market for mirin, "hon mirin" (本みりん) is the go-to for unparalleled flavor. Hinode Hon Mirin stands out both in quality and affordability. Dive into my post on the 20 Most Useful Condiments and Seasonings for Japanese Cooking for a broader range of suggestions.
  • Sesame oil: This lends a delicate nuance to the dish. Kadoya's sesame oil comes with my stamp of approval.
  • Chopped green onion: Perfect as a finishing garnish.
Japanese Pantry Ideas

I have listed my recommended Japanese condiments, tools, and ingredients in the Sudachi Recipes Amazon shop. If you want to keep making various Japanese foods at home, please check it out!

Beef shigureni with ginger and burdock root in a white dish topped with chopped green onion

Step-by-Step Process

Here are my step-by-step instructions for how to make perfectly cooked and seasoned beef shigureni at home. For ingredient quantities and simplified instructions, scroll down to see the printable recipe card.

STEP
Prepare the Burdock Root

Wash the surface of the burdock and then scrape off the skin using the back of a knife or a steel scrubber. The skin of burdock root is very thin so avoid using a peeler as this can waste a lot of the vegetable itself.

Once the skin has been removed, diagonally cut into 2mm thick slices. Cutting diagonally will create a larger surface area that will absorb more flavor. Place the pieces in a bowl of cold water and add a dash of rice vinegar. This prevents discoloration and removes some bitterness.

soaking peeled, thin, diagonal slices of burdock root (gobo) in water
STEP
Prepare the Ginger

Scrape the skin off the ginger using a spoon and then cut into thin shreds (julienne). Place the ginger in a separate bowl of cold water to soften the flavor slightly. The ginger should not be too overpowering in shigureni.

soaking peeled and julienned ginger in a glass bowl of cold water
STEP
Prepare the Beef

I recommend purchasing beef that has already been thinly sliced, however if it is hard to come by where you live, buy a block and freeze until firm (not frozen) and thinly slice it yourself using a sharp knife.

Cut the thinly sliced beef into approximately 2cm (1 inch) pieces.

thinly sliced wagyu beef cut into 2cm pieces on a wooden chopping board
STEP
Blanch the Beef

Bring a pot of water to a boil and then turn off the heat. Prepare a bowl of ice cold water ready for later.

Blanch the beef for about 30 seconds or until lightly cooked. This technique mimics the cooking method of Shabu Shabu and keeps the meat soft and tender. Be careful not to overcook (it will be cooked further later).

blanching thinly sliced wagyu beef in hot water
STEP
Cool the Beef

Drain the water and transfer the beef to the bowl of ice-cold water. Let it cool for a few minutes and then drain. Set aside for later.

chilling blanched thinly sliced wagyu beef in ice cold water
STEP
Fry the Burdock Root

Heat a frying pan on medium and add a generous drizzle of sesame oil. Drain the burdock root and at it to the hot pan, stir fry for 2 minutes.

burdock root in a frying pan
STEP
Add the Condiments

Drain the ginger and add it to the pan along with white wine, soy sauce, light brown sugar and mirin. Mix well and simmer over a medium heat until reduced by two-thirds.

simmering burdock root in condiments and seasonings to make beef shigureni
STEP
Add the Beef

Add the beef to the pan and increase the heat to medium-high.

Adding blanched thinly sliced wagyu beef to frying pan to make shigureni
STEP
Reduce

Stir fry everything together until the liquid is more or less gone and the meat is coated, then turn off the heat.

Stir frying beef with burdock, ginger and seasonings
STEP
Serve

Transfer to serving bowls and top with a sprinkle of chopped green onion and sesame seeds (optional).

Beef shigureni with ginger and burdock root in a white dish topped with chopped green onion

Enjoy!

Storage Options

Beef shigureni can last up to a week in the fridge and a month in the freezer. Thanks to its bold flavor profile, mostly comprised of soy sauce and sugar, it can keep well for an extended period.

Nevertheless, it's best to consume it promptly, if possible.

Storage summary

Room temperature - Not recommended.

Refrigerated - Up to 1 week.

Frozen - Up to 1 month.

Beef shigureni with ginger and burdock root in a white dish topped with chopped green onion

I hope you enjoy this beef shigureni recipe! If you try it out, I'd really appreciate it if you could spare a moment to let me know your thoughts by giving a review and star rating in the comments below. It's also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

Beef shigureni with ginger and burdock root in a white dish topped with chopped green onion

Beef Shigureni (Simmered Wagyu with Ginger and Burdock Root)

Yuto Omura
How to make fragrant and flavorful beef shigureni made with wagyu beef and burdock root simmered in a delicious sauce flavored with ginger and soy sauce.
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Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Side Dish
Cuisine Japanese
Servings 4 sides

Ingredients
 
 

  • 150 g burdock root - (gobo)
  • 1 dash rice vinegar
  • 20 g fresh ginger
  • 250 g thinly sliced beef - preferably with marbling fat
  • ½ tbsp sesame oil
  • 4 tbsp white wine
  • 3 tbsp soy sauce
  • 2 tbsp light brown sugar
  • 1 tbsp mirin
  • finely chopped green onion(s) - to garnish
  • sesame seeds - to garnish
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Instructions
 

  • Peel 150 g burdock root and diagonally slice about 2mm thick. Submerge in a bowl of cold water with 1 dash rice vinegar and set aside for later.
    soaking peeled, thin, diagonal slices of burdock root (gobo) in water
  • Peel 20 g fresh ginger and julienne. Submerge in a separate bowl of cold water and set aside for later.
    soaking peeled and julienned ginger in a glass bowl of cold water
  • Bring a medium-sized pot of water to a boil. While you wait, cut 250 g thinly sliced beef into 2cm (1 inch) pieces and prepare a bowl of ice-cold water.
    thinly sliced wagyu beef cut into 2cm pieces on a wooden chopping board
  • Once the water is boiling, turn off the heat and blanch the beef by submerging for about 30 seconds or until lightly cooked (it should still be a little pink).
    blanching thinly sliced wagyu beef in hot water
  • Use a sieve to drain the hot water and quickly transfer the beef to the bowl of ice-cold water to halt the cooking process and cool for a few minutes. Once cooled, drain and set aside for later.
    chilling blanched thinly sliced wagyu beef in ice cold water
  • Heat a frying pan on medium and add ½ tbsp sesame oil. Once hot, drain the burdock root and add it to the pan. Fry for 2 minutes.
    burdock root in a frying pan
  • Drain the ginger and add it to the pan along with 4 tbsp white wine, 3 tbsp soy sauce, 2 tbsp light brown sugar and 1 tbsp mirin. Mix well and simmer over a medium heat until reduced by two-thirds.
    simmering burdock root in condiments and seasonings to make beef shigureni
  • Add the blanched beef to the pan and increase the heat to medium-high.
    Adding blanched thinly sliced wagyu beef to frying pan to make shigureni
  • Stir fry everything together until the liquid has almost gone and the beef is coated in the sauce, then turn off the heat.
    Stir frying beef with burdock, ginger and seasonings
  • Transfer to serving bowls and garnish with finely chopped green onion(s) and sesame seeds (optional).
    Beef shigureni with ginger and burdock root in a white dish topped with chopped green onion
  • Enjoy!

Notes

Can be stored for up to 1 week in the refrigerator or divided into individual portions and frozen for up to 1 month.
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Keywords beef shigureni, Japanese beef recipe, shigureni, simmered beef
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