Japanese cuisine · Meat & Kebab

Gyu Shigureni

Paper-thin beef simmered dry with plenty of ginger in soy sauce and mirin, sweet-salty and long-keeping.

Ingredients · for 4 servings

• 500 g beef (thinly sliced)
• 1 piece of ginger (5 cm)
• 5 tbsp soy sauce
• 4 tbsp mirin
• 3 tbsp sake
• 2 tbsp sugar
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• 400 g short-grain rice

Instructions

1. Peel the ginger and cut into very fine strips, divide the beef into 5 cm wide pieces; wash the rice, cook with 500 ml water for 12 min. and let steam for another 10 min.
2. Bring plenty of water to a boil and blanch the meat in it for 30 sec. until it just changes color, then drain and rinse briefly in cold water — this keeps the braising liquid clear later.
3. Bring soy sauce, mirin, sake and sugar to a boil in a wide pan and let the ginger strips steep in it for 2 min.
4. Add the drained meat and simmer uncovered over medium heat for 12–15 min., stirring repeatedly, until almost no liquid remains in the pan.
5. Add the sesame oil and reduce for another 2 min. until the meat is glossily glazed and only a thick syrup coats the bottom.
6. Sprinkle the shigureni with toasted sesame seeds and arrange lukewarm on the hot rice; chilled it keeps in a jar for up to five days.