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
Shigureni is a dish made by simmering various ingredients with soy sauce and ginger.
This recipe uses beef and shredded burdock root.
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Shigure ni was originally made with hamaguri, but due to its high shelf life, it gradually began to be made with other ingredients and spread throughout the country.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 Gyuniku gobo shigureni (Simmered beef and burdock)
- 924 Calories
- Protein 52.3 g
- Total Fat 48.8 g
- Total Carbohydrates 69.6 g
- Sodium 5.5 g
INGREDIENTS : Gyuniku gobo shigureni (Simmered beef and burdock) ( 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.
How to make : Gyuniku gobo shigureni (Simmered beef and burdock)
- 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 burdock and thinly sliced ginger.
- Once the burdock is cooked, add the beef and stir fry until it changes color.
- Add sugar, soy sauce, mirin, sake, water, and dashi stock granules.
- Simmer until all the water has evaporated.
- Transfer the shigireni to a plate and let it cool for the flavors to soak in well.
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