No, shigureni sauce is actually a sweeter (and a bit spicy) version of teriyaki sauce. But shigureni is, by definition, not a sauce but a class of dishes.
What does shigureni mean?
I read that shigure is an intermittent rain that comes and goes between autumn and winter in Japan, ni means braise, and shigureni is not a dish but a generic name for an array of dishes cooked in sweetened soy sauce with a generous amount of ginger.
Beef shigureni is the most well known of these dishes.
What’s the best cut for beef shigureni?
Beef shigureni is a stew so I chose a stewing cut. Brisket, shank and short ribs are my favorite cuts for beef stew. But since cooking shigureni requires thinly sliced beef, it had to be brisket. Shank and short ribs, both of which come with bones, would have been difficult to slice.
I cut the beef brisket into slices about a quarter of an inch thick. I seared the beef slices in a little oil before braising. Why? I have a full post on the subject of browning meat before braising or stewing.
Once the beef slices were seared, I poured in the soy sauce, sake and mirin. In equal amounts. A little sugar was stirred in too.
Then, the ginger. Three thick slices. I added water, covered the wok and let the meat cook for an hour until all that remained of the cooking liquid was a thick paste.
The one-hour cooking time is relative. How long you should cook the beef depends on the cut and the thickness of the slices. A more tender cut will require a much shorter cooking time. The downside is that the meat won’t have sufficient time to soak up the seasonings. The meat will probably be tender long before the sauce has thickened to a paste. And that is why I chose brisket. The fat added so much flavor too.
See our beef shigureni recipe.