Beef Shigureni
Thinly sliced meat simmered in soy sauce, sake and mirin with ginger and sugar. A tasty and boldly flavored stew, the sauce of beef shigureni is a sweeter version of teriyaki with the subtle heat of ginger. Perfect for donburi meal.The sauce of beef shigureni is a sweeter version of teriyaki with a little heat from the addition of ginger. And, instead of grilling, the meat is braised. Read more about shigureni or dive straight to the recipe below.
Ingredients
- 500 grams beef brisket or other stewing beef, cut into ¼ inch slices across the grain
- 1 tablespoon sesame seed oil
- ¼ cup Japanese soy sauce
- ¼ cup mirin
- ¼ cup sake
- 3 thick slices ginger
- 1 ½ tablespoons sugar
- 1 tablespoon toasted sesame seeds
- cooked rice to serve
Instructions
- Heat the sesame seed oil in a wok or frying pan.
- Spread the beef slices on the hot oil. Leave for a minute before stirring. Cook the meat until the edges start to brown.
- Pour in the soy sauce, sake and mirin. Stir in the sugar.
- Add the ginger slices then pour in a cup of water (see notes after the recipe).
- Bring the liquid to the boil. Turn the the heat to low. Cover the wok or frying pan and cook the beef until tender and the cooking liquid has turned into a thick paste.
- Serve the beef shigureni over rice. Sprinkle with toasted sesame seeds.
Notes
Start with the least amount of water. One cup is ideal. If the liquid dries out before the beef is tender, add more water but no more than a quarter cup each time.
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