Simmered Wagyu with Burdock Root
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!
what you'll need:
» Thin slices of beef (preferably wagyu)
» Burdock root
» White wine
» Soy sauce
» Sesame oil
» Green onion (garnish)
Cut the burdock root
Wash the burdock root and scrape off the skin. Cut into thin diagonally slices and place in a bowl of water with a dash of rice vinegar.
Prepare the Ginger
Scrape the ginger using a spoon, then cut into thin slices and julienne. Soak in a small bowl of water to soften the flavor.
Cut the beef
Thinly slice the beef and cut into 2cm pieces (approx 1 inch).
Bring a pot of water to a boil and then turn off the heat. Prepare a bowl of ice cold water. Blanch the beef for 30 seconds.
Transfer the beef to the ice cold water to halt the cooking process. Cool for a few minutes, then drain and set aside for later.
Fry the Burdock Root
Heat a frying pan on medium and add a drizzle of sesame oil. Once hot, add the burdock root and stir fry for 2 minutes.
Add ginger & seasonings
Drain the ginger and add it to the pan along with white wine, soy sauce, sugar and mirin. Mix well and simmer until the liquid has reduced by two thirds.
Add the beef
Increase the heat to medium-high and add the beef. Stir fry until the liquid is mostly gone and then turn off the heat.
Transfer to a serving plate and sprinkle with chopped green onion. Enjoy!
FULL RECIPE »
See the full post for more information plus substitutes and additional ingredient ideas!
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