Go Back
–+ servings

Beef Shigureni (Simmered Wagyu with Ginger and Burdock Root)

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Author Yuto Omura
Servings 4 sides

Ingredients 
 

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

Instructions 

  • Peel 150 g burdock root (gobo) 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 ginger root 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 toasted 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 Japanese soy sauce (koikuchi shoyu), 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 onions and toasted white 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.