Simmered Beef (Shigure-ni) with Burdock Root

Simmered Beef (Shigure-ni) with Burdock Root

An everyday dish that you can make with thinly shredded beef.
Flavored with ginger and chili pepper, this goes very well with plain rice.
It will taste even better the day after you make it.

Ingredients: 3 servings

Beef (shredded or for shigure-ni)
200 g
Burdock root
1 piece
Red chili pepper
1 small
4 tablespoons
2 tablespoons
Soy sauce
1 1/2 tablespoons
1/2 tablespoon


1. Scrub the burdock root to remove any dirt, make deep cuts vertical cuts into it, and shave as if you were sharpening a pencil with a knife. Finely julienne the ginger. Remove the seeds from the chili pepper and slice thinly.
2. Heat up a pan and add just a little bit of sesame oil. Add the ginger and chili pepper and stir-fry, then add the burdock root and beef in order, and stir-fry. (You don't have to cook it through yet.)
3. Add the sake and sugar, put on a lid and simmer for about 3 minutes over low heat. Take the lid off, add the soy sauce and mirin, and simmer for about 5 minutes.
4. Turn up the heat at the end to reduce the sauce. Taste, and add more soy sauce if needed. The flavors will intensify once the dish is cooled.

Story Behind this Recipe

To write down a refrigerator stock item I always make