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Beef Shigureni

Recipe by Connie Veneracion
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.
Prep Time 5 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Japanese
Servings 3 people
Beef shigureni over rice with shredded lettuce and egg on the side



  • 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.
    Searing beef in a wok; adding spy sauce, sake and mirin
  • 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).
    Beef in wok with sauce and ginger slices
  • 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.


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.
Updated from a recipe originally published in May 29, 2020
Keyword Beef, Stew