beef and gobo shigureni

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 This is a spin on dish originally made with ginger and clam.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

Beef and Gobo Shigureni

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 people 1x
  • Category: Main Dish, side
  • Cuisine: Japanese
       

Ingredients

Scale
  • 200 grams sliced beef
  • 1 piece gobo (2 cups worth, skin scraped and chopped)
  • 1 tablespoon Ginger (chopped )
  • olive oil

sauce

  • 100 ml sake
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sugar

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!
       
 

Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food, consider joining the new Daidokoro community to discover how to cook more tasty japanese food!!

** Curious about the Plant Based Japanese Cooking Club? ** Learn more here!

 

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6 thoughts on “Beef and Gobo Shigureni”

  1. 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?

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Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food, consider joining the new Daidokoro community to discover how to cook more tasty japanese food!!

** Curious about the Plant Based Japanese Cooking Club? ** Learn more here!

 

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