Ireadthatshigureis an intermittent rain that comes and goes between autumn and winter in Japan,nimeans braise, andshigureniis not a dish but a generic name for an array of dishes cooked in sweetened soy sauce with a generous amount of ginger. Beefshigureniis the most well known of these dishes.
Is shigureni sauce the same as teriyaki sauce?
No, shigureni sauce is actually a sweeter (and a bit spicy) version of teriyaki sauce. But shigureni is, by definition, not a sauce but a class of dishes.
What’s the best cut for beef shigureni?
Beef shigureni is a stew so I chose a stewing cut. Brisket, shank and short ribs are my favorite cuts for beef stew. But since cooking shigureni requires thinly sliced beef, it had to be brisket. Shank and short ribs, both of which come with bones, would have been difficult to slice.
Start by spreading the thinly sliced brisket in a little sesame seed oil. Leave to allow the undersides to sear a bit then stir and cook until the edges of the beef slices are starting to brown.
Pour in soy sauce, sake and mirin, sprinkle in sugar, and add ginger and water. Start with the least amount of water. One cup is ideal. If the liquid dries out before the beef is tender, add more water but no more than a quarter cup each time.
When the beef is tender and the cooking liquid has reduced to a thick sauce, your shigureni is ready to be served.
- Heat the sesame seed oil in a wok or frying pan.
- Spread the beef slices on the hot oil. Leave for a minute before stirring. Cook the meat until the edges start to brown.
- Pour in the soy sauce, sake and mirin. Stir in the sugar.
- Add the ginger slices then pour in a cup of water.
- Bring the liquid to the boil. Turn the the heat to low. Cover the wok or frying pan and cook the beef until tender and the cooking liquid has turned into a thick paste.
- Serve the beef shigureni over rice. Sprinkle with toasted sesame seeds.