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Beef Shigureni (Sweet Soy-Simmered Beef and Ginger)
Serves 2–3 · About 25 min
Beef and ginger simmered in a sweet-salty soy sauce and sugar sauce until the liquid is gone. Good with rice or to make ahead.
① Cut the ginger→② Cut the beef→③ Boil the broth→④ Add the beef and skim the scum→⑤ Simmer until the liquid is gone
What to buy
Meat
Vegetables
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How to make it
1
Cut the ginger into thin strips
- Peel the ginger by scraping it with the edge of a spoon
- Put it on the cutting board, slice thinly, then stack the slices and cut from the end into thin strips (1–2 mm wide)
How to tell it's doneAll the ginger is cut into thin sticks.
2
Cut the beef
- On the cutting board, cut any big pieces of beef into 3–4 cm wide pieces
How to tell it's doneNo big pieces of meat are left.
Be carefulAfter using them, wash with dish soap your hands, the cutting board and the knife that touched raw meat.
3
Boil the broth
- Put 50 ml water, 2 tbsp sake, 2 tbsp sugar, 2 tbsp soy sauce and 2 tbsp mirin in a frying pan (or small pot)
- Add the ginger from step 1 and put over medium heat
How to tell it's doneIt's bubbling all over.
4
Add the beef and skim the scum
- Add the beef a little at a time, pulling it apart (don't add it in a clump)
- Spread it out with cooking chopsticks and soak it in the sauce
- Skim off the gray foam (scum) that comes up on the surface with a spoon and throw it away
How to tell it's doneAll the meat is pulled apart and soaking in the sauce. You can hardly see any scum.
5
Simmer until the liquid is gone
- Keep it at medium heat and simmer, stirring now and then
- When the liquid gets low, turn to medium-low heat and keep stirring so it doesn't burn
ReadyWhen you run a spatula across the bottom, you can see the bottom of the pan and the liquid doesn't flow back right away. There are no red parts anywhere on the meat. Put it in a dish. If you're making it ahead, let it cool, then put it in a container with a lid and keep in the fridge. Finish it within 3–4 days.
Be carefulThe last 2–3 min it burns easily. Don't walk away.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The meat stuck together in clumpsYou added the meat all at once in step 4. Pull it apart with 2 cooking chopsticks. Next time, add a little at a time.
The meat is toughSimmered too long. Turn off the heat as soon as the liquid is gone.
It is salty or burnedThe heat was too high or it cooked too long in step 5. Don't scrape the burned part; move only the meat on top to a dish. Next time, turn to medium-low heat when the liquid goes down.
It's wateryNot simmered long enough in step 5. Keep stirring and cook 1 min more at a time.
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