Japanese Cookbook
Simmered Beef with Ginger (Shigureni)
2 servings
servings5 minutes
active time20 minutes
total timeIngredients
1 knob ginger (1 inch, 2.5 cm) 1 2.5
½ lb thinly sliced beef (chuck or ribeye) (or slice your own meat)
2 Tbsp sake
2 Tbsp mirin (or substitute with 2 tsp sugar + 2 Tbsp water) 2 2
2 Tbsp soy sauce
1 tsp sugar (optional; adjust according to your liking)
Directions
Gather all the ingredients.
To Prepare the Ingredients
Peel and slice 1 knob ginger. Then cut into julienned pieces.
Follow this tutorial to thinly slice the meat, if needed. Cut ½ lb thinly sliced beef (chuck or ribeye) into 2-inch (5-cm) pieces.
To Cook
In a medium saucepan, add 2 Tbsp sake, 2 Tbsp mirin, 2 Tbsp soy sauce, and 1 tsp sugar.
Add the julienned ginger and bring it to a simmer.
Add the meat and separate it with chopsticks. After 3 minutes or so, the fat from the meat will melt and become part of the sauce.
Simmer on low heat for 10–15 minutes until the cooking liquid is almost gone.
Once you can see the bottom of the saucepan, transfer to a plate and serve. You can garnish with julienned ginger. If you plan to serve it later, transfer to an airtight container and let it cool completely.
To Store
You can keep in the refrigerator up to 4–5 days or in the freezer for up to a month.
Nutrition
Serving Size
-
Calories
319 kcal
Total Fat
16 g
Saturated Fat
7 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
69 mg
Sodium
1020 mg
Total Carbohydrate
7 g
Dietary Fiber
1 g
Total Sugars
7 g
Protein
25 g
2 servings
servings5 minutes
active time20 minutes
total time