- Gyuniku to gobo no shigureni（牛肉とゴボウのしぐれ煮）
- NUTRITON FACTS of Recipe for simmered beef and burdock: Gyuniku gobo shigureni
- INGREDIENTS for Recipe for simmered beef and burdock: Gyuniku gobo shigureni ( 5 SERVINGS)
- Boiled beef and burdock recipe Recipe for simmered beef and burdock: Gyuniku gobo shigureni
Gyuniku to gobo no shigureni（牛肉とゴボウのしぐれ煮）
What kind of dish is Gyuniku to gobo no shigureni？
gyuniku = beef gobo = burdock
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Shigure ni was originally made with hamaguri, but due to its high shelf life, it gradually began to be made with other ingredients and spread throughout the country.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 Recipe for simmered beef and burdock: Gyuniku gobo shigureni
1341 kcal Protein 81.8 g Fat 75 g Carbs 96.4 g Salt Equivalent 5.7 g
INGREDIENTS for Recipe for simmered beef and burdock: Gyuniku gobo shigureni ( 5 SERVINGS)
- Burdock ( 3 pieces 250g)
- Ginger (8g)
- Beef Komagire（Aussie beef shoulder loin） (250g)
- 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 Recipe for simmered beef and burdock: Gyuniku gobo shigureni
- 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.
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