Boiled beef and burdock recipe “shigure ni”

Gyuniku to gobo no shigureni（牛肉とゴボウのしぐれ煮）

gyuniu = beef gobo = burdock

What kind of dish is Gyuniku to gobo no shigureni？

Shigure ni is a dish made by simmering various ingredients with soy sauce and ginger.

Shigure ni has a long history, and is said to have originated in Kuwana City, Mie Prefecture. Kuwana City has long been known as a producer of hamaguri (clams), and there are records of “shigure hamaguri” being presented to the Tokugawa family during the Edo period.

Shigure ni was originally made with hamaguri, but due to its high shelf life, it gradually began to be made with other ingredients and spread throughout the country.

The dish’s name comes from the fact that in Japan, rain that falls from autumn to winter is called “shigure,” and that hamaguri is in season at this time of year. Today, tsukudani with ginger added has come to be called “shigure-ni.”

There is also a dish called tsukudani, which is similar to shigureni. The difference between the two is that shigureni contains ginger.

NUTRITON FACTS of Boiled beef and burdock recipe “shigure ni”

1341 kcal Protein 81.8 g Fat 75 g Carbs 96.4 g Salt Equivalent 5.7 g

INGREDIENTS for Boiled beef and burdock recipe “shigure ni” ( 5 SERVINGS)

Burdock ( 2 pieces 200g)
Ginger (8g)
Beef Komagire（Aussie beef shoulder loin） (200g)
- Sesame oil (5g)
Sugar (15g)
Soy sauce (30g)
Mirin (25g)
Sake (30g)
Water (100g)
Dashi stock granules (2g)

Wagyu beef and beef belly are too fatty to be used in this dish.

For more information on burdock, see the Kinpira article.　👉　Fiber-rich Kinpira Gobo (Stir fried Burdock Recipe)

Boiled beef and burdock recipe “shigure ni” COOKING INSTRUCTIONS

Wash the burdock.
Scrape the skin off the burdock with the back of a knife.
Shave the burdock with a knife.
To remove the lye from the burdock, place the shaved burdock in a bowl filled with plenty of water.
Discard the water from the bowl, add water again, wash the burdock and drain.
Slice the ginger into thin strips.
Heat sesame oil in a frying pan and fry the beef, burdock, and ginger.
When the burdock is soft, add sugar, soy sauce, mirin, sake, water, and dashi stock granules.
Simmer until all the water has evaporated.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊