First published March 2014. Updated January 2019.
Remember my Japanese landlady? Well, as simple as this recipe is, she was one difficult lady to please – too dry, too hard, too soft! Good job I love beef, because boy, did I have a whole lot when I was learning this!
“Shigure” means a quick or intermittent shower. So this beef shigureni is so named because it’s a quick stew. Although I have heard it said that the name also describes the quick shower of flavours that hit you with the first mouthful, either way, it really is a dish you must try for yourself!
Perfect as a simple lunch with a bowl of steamed rice and salad. I have this at least once a week, perfect way to up my protein intake on gym days!
Beef Shigureni also makes a wonderful side dish for any Oriental meal you happen to be serving.
What cuts of beef for Beef Shigureni?
As we only cook this for 30 minutes, I still go for the quick cuts, but not the expensive ones like sirloin. Feather steaks are perfect for this. You can read more about cuts of beef on the Singapore Beef Hor Fun page, just scroll to the end.
Substitute for Sake – if you can’t get sake, or it’s too costly, use Chinese wine (not vinegar) or the equivalent amount of dry sherry.
Mirin – Mirin is Japanese sweet rice wine. So to substitute this, use 1 tsp of white sugar in half a cup of rice or white wine. Even dry sherry will work here. Not sweet sherry. As a lover of sweet sherry, I can tell you that the flavour is all wrong somehow.
More Japanese Recipes on LinsFood
Head on over to the Japanese page for more recipes to tickle your tastebuds; from noodles to snacks, and not to forget the fundamentals! Like the following:
- 500 g (1.1 lb) thinly sliced beef
- 1/4 tsp ground white pepper
- 1 Tbsp mirin
- 1 Tbsp sake
- 2 Tbsp light soy sauce
- 7.5 cm (3") fresh ginger thinly sliced
- 2 Tbsp sugar
- 250 ml (1 cup) water
- Lightly marinade the beef with the pepper and half the mirin & sake for 10 minutes
- Place all the ingredients apart from the beef, in a saucepan & bring to a boil.
- Add the beef, bring back to boil then simmer, covered, for 20 minutes.
- Take the lid off & simmer for another 10 minutes until most of the sauce has reduced. You’ll be left with a small amount of delicious, to die for sauce.