Beef Shigureni is an extremely tasty one pot main dish to make on a busy weeknight.
The intense flavour is very satisfying, leaving you wanting seconds and even thirds!
What I love most about this dish is that it reminds me of the very popular Japanese dish "Sukiyaki" but without all of the fuss.
Not only do they taste similar, they even use the same thinly sliced beef. The key to a great tasting Shigureni is using thinly sliced beef for quick cooking just like Sukiyaki.
This dish is a huge favourite in our household, with Little Miss M & Little Miss P enjoying the sweet yet savoury flavour of this simple dish.
INGREDIENTS
Serves 4
150ml White Wine
100ml Mirin - available in all major supermarkets
100ml Soy Sauce
100ml Water
2cm Piece of Fresh Ginger, peeled and thinly sliced
3 Tbsps of Caster Sugar, superfine
1 White Onion, thinly sliced
600g Rib Eye Fillet, thinly sliced. (the thinner the better)
To Serve
Steamed Shortgrain Rice
Baby Spinach Leaves
Pickled Ginger - available in all major supermarkets
METHOD
Pour the wine, mirin, soy sauce, water, ginger and sugar in a large saucepan over a medium heat.
Cook, stirring to dissolve the sugar, then bring to the boil.
Reduce heat and simmer for 3 minutes.
Add the onion and simmer for a further 5 minutes or until the onion is soft.
Add the beef and simmer for a further 3 to 5 minutes or until the beef is just cooked through.
To serve, spoon rice and spinach leaves into four serving bowls.
Top with the beef and onions. Ladle some hot broth over the top.
Garnish with pickled ginger. Serve immediately.
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