Beef and Gobo Shigureni

Beef and Gobo Shigureni is a savory stir fry with prominent flavors of beef, soy, ginger and of course earthy gobo! This is a spin on dish originally made with ginger and clam. But there is no clam or seafood here! This is beef and gobo at their finest! Cooked in a bath of sake, soy sauce, and mirin. Are you drooling yet?! As you may know, the latter three ingredients make up a magic trio that is used for many Japanese dishes. This stir fry is a good example of that and provides a great excuse to eat some meat and gobo that smells and tastes absolutely amazing!!

beef and gobo shigureni

What is Shigureni?

Shigureni (時雨煮) is made by adding ginger to a food preserved with soy sauce, also known as tsukudani(佃煮).

Shigureni is often abbreviated to just ‘shigure’ for short.

Roughly translated, shigure means temporary rain showers between Fall and Winter.

The name was supposedly to given to this dish by a Haiku poet.

The dish originated from Kuwanashi in Mie Prefecture (三重県桑名市).

And today, Kuwanashi remains one of the main producers of shellfish and shigureni which is shipped all across Japan.

Shigureni originally called for clam.

And I hate clam!

I really do.

Lucky for me, and other clam haters, shigureni also refers to anything made with ginger and tsukudani.

Not just clam, phew!!

With this recipe you’ll be able to enjoy a delicious variation on shigureni that hopefully will knock your socks off.

If you don’t have socks on, put them on please.

Then get ready to have them knocked off!!

This shigureni is a unique taste of Japan that you probably haven’t had before.

Hope you enjoy it!

 

Watch my demo below and see how easily it can be made.

 

 

Print Recipe
Beef and Gobo Shigureni BigOven - Save recipe or add to grocery list Yum
beef and gobo shigureni
Course Main Dish, side
Cuisine Japanese
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
sauce
Course Main Dish, side
Cuisine Japanese
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
sauce
beef and gobo shigureni
Instructions
  1. Using medium high heat, add at least a tablespoon of olive oil to a hot pan and saute the gobo for a minute or so.
  2. Add in the beef and ginger and mix, cook for a minute.
  3. Add in the sauce ingredients and mix to evenly coat. Cook 4-5 minutes until most of the liquid has evaporated and the meat begins to crisp.
  4. Once meat has begun to crisp, remove from heat and serve with rice!
 

Yo! I'm Pat. I have the appetite of a shark. And with that, I strive daily to improve my skills and satisfy it with tasty food. My site is focused on Japanese cuisine, hydroponic gardening, and points travel. First time here? Learn more about me.

If you like Japanese food and want to learn how to make it, I'm in the process of developing an online course with a planned launch date of December 1, 2017. For details, read what I have planned!!

   

6 thoughts on “Beef and Gobo Shigureni

  • November 2, 2017 at 12:27 pm
    Permalink

    I’ve never tried gobo but I may keep an eye out for it in the future. The flavours in the dish sound delicious however so I wonder what a more accessible substitute would be for the gobo … potatoes, sweet potatoes/yams?

    Reply

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