I absolutely love this recipe because it perfectly combines the rich, savory flavors of soy sauce and mirin with the comforting warmth of ginger, creating an umami-packed dish that feels like a warm hug in every bite. Plus, it’s super quick to make, which is perfect for my busy millennial lifestyle when I need something delicious and satisfying without spending hours in the kitchen!
Creating recipes that showcase the inherent richness of beef is something I treasure, and Simmered Beef with Ginger Shigureni is an extraordinary representation of that. Using 200g of top-quality sirloin, I first marinate the beef in a blend of soy sauce, sake, and mirin that brings out the flavors of both the beef and the blanket of fresh ginger that makes this dish such a standout.
And make no mistake; son-in-law is a dish worthy of serving to your favorite people.
Ingredients
Beef, thinly sliced: It is high in protein and intensifies the savory umami taste.
Ginger Root: Contributes a warm, sharp kick; helps you digest better.
Soy Sauce: It is rich in umami and adds a salty depth.
Sake: Boosts umami and scent; contributes with delicate sweetness.
Mirin is a sweet rice wine that offers sweetness to a dish, balancing the savory notes.
Sugar: Sweetens dish, equilibrates salty and savory tastes.
Dashi stock or water: Base for flavor infusion; ensures moist texture.
Vegetable Oil: Permits browning; yields understated richness.
Ingredient Quantities
- 200g thinly sliced beef
- 1 piece fresh ginger (about 20g, thinly sliced)
- 2 tablespoons soy sauce
- 2 tablespoons sake
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1/2 cup dashi stock or water
- 1 tablespoon vegetable oil
Instructions
1. In a pan set over medium heat, pour a tablespoon of vegetable oil.
2. Add the ginger, which has been sliced into thin pieces, to the pan and sauté until it becomes aromatic.
3. Turn the heat up to high, then add the thinly sliced beef to the skillet.
4. Brown the beef, stirring often to keep the slices separate.
5. In a small bowl, combine the soy sauce, sake, mirin, and sugar, and mix until the sugar is dissolved.
6. Over the beef and ginger in the pan, pour the sauce mixture, and stir to coat the beef evenly.
7. The dashi stock or water should be added to the pan, and the mixture should be brought to a gentle simmer.
8. Lower the heat and let the beef simmer slowly for about 10-15 minutes, allowing the sauce to reduce and meld.
9. Make sure to stir from time to time, so that the beef can be evenly coated with the sauce and avoid any awkward sticking situations.
10. After the beef has become tender and the sauce has thickened, take it off the heat and serve it piping hot over rice or in another manner of your choosing.
Equipment Needed
1. Skillet or frying pan
2. Cooking spoon
3. Small bowl
4. Measuring spoons
5. Knife
6. Cutting board
FAQ
- Q:Is it possible to use something other than dashi stock? A: Yes. Water will work just fine. But dashi stock will give you a way more delicious result.
- Q:What type of beef is best for this recipe? A: Thinly sliced beef, such as that used for hot pot or shabu-shabu, works best for this dish.
- Q:How much time is required to prepare the beef? A: The beef generally requires a cooking duration of about 10-15 minutes to reach doneness and develop a flavor that’s packed and intense.
- Q:Is it possible to prepare this recipe without the use of sake? A: Yes, the sake can be left out or substituted with extra mirin or water to create a non-alcoholic version.
- Q:Can this dish be made spicy? A: You could add a pinch of chili flakes or slices of fresh chili to this dish to make it spicy.
- Q:How can I serve this dish? A: Simmered Beef with Ginger Shigureni is frequently served over rice or with steamed vegetables to accompany it.
Substitutions and Variations
Beef that is sliced very thin: This can be switched out for chicken or pork cut the same way for a different flavor profile.
Ginger root: Use 1 teaspoon of ground ginger to replace fresh ginger; however, the flavor may be slightly muted.
Soy sauce: A gluten-free alternative called tamari can be used, offering a flavor almost indistinguishable from the sauce itself.
Sake: Replace with dry white wine or rice vinegar, and adjust for flavor.
Substitute for mirin: Combine 1 tablespoon of sugar with 1 tablespoon of rice vinegar or sherry, then mix well and use like mirin; sweeten if needed, to taste.
Pro Tips
1. Chill the Beef: Before slicing, briefly chill the beef in the freezer for about 15-20 minutes. This will firm it up, making it easier to slice thinly and evenly.
2. Ginger Infusion: For a deeper ginger flavor, consider lightly smashing the ginger slices with the side of a knife to release more juices before adding them to the pan.
3. Customize the Sweetness: Adjust the amount of sugar in the sauce to your taste preference. You can start with a little less and add more as needed for sweetness.
4. Reduce for Thickness: If you want a thicker sauce, let the dish simmer uncovered for a few extra minutes until it reaches your desired consistency.
5. Finish with Garnish: Just before serving, sprinkle some thinly sliced green onions or toasted sesame seeds on top for added flavor and texture.
Simmered Beef With Ginger Shigureni Recipe
My favorite Simmered Beef With Ginger Shigureni Recipe
Equipment Needed:
1. Skillet or frying pan
2. Cooking spoon
3. Small bowl
4. Measuring spoons
5. Knife
6. Cutting board
Ingredients:
- 200g thinly sliced beef
- 1 piece fresh ginger (about 20g, thinly sliced)
- 2 tablespoons soy sauce
- 2 tablespoons sake
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1/2 cup dashi stock or water
- 1 tablespoon vegetable oil
Instructions:
1. In a pan set over medium heat, pour a tablespoon of vegetable oil.
2. Add the ginger, which has been sliced into thin pieces, to the pan and sauté until it becomes aromatic.
3. Turn the heat up to high, then add the thinly sliced beef to the skillet.
4. Brown the beef, stirring often to keep the slices separate.
5. In a small bowl, combine the soy sauce, sake, mirin, and sugar, and mix until the sugar is dissolved.
6. Over the beef and ginger in the pan, pour the sauce mixture, and stir to coat the beef evenly.
7. The dashi stock or water should be added to the pan, and the mixture should be brought to a gentle simmer.
8. Lower the heat and let the beef simmer slowly for about 10-15 minutes, allowing the sauce to reduce and meld.
9. Make sure to stir from time to time, so that the beef can be evenly coated with the sauce and avoid any awkward sticking situations.
10. After the beef has become tender and the sauce has thickened, take it off the heat and serve it piping hot over rice or in another manner of your choosing.
