5 from 1 vote
Braised Beef and Burdock on a plate.
Braised Beef & Burdock with Ginger (Shigureni)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Beef and burdock is an excellent combination. Cooked in a sweet soy sauce with a lot of ginger, Braised Beef & Burdock with Ginger is a great side dish that goes so well with rice.

It is a great make ahead dish. It keeps about 1 week in the fridge and 1 month in the freezer.

Recipe Type: Side Dish
Cuisine: Japanese
Keyword: Braised Beef, Burdock, Shigureni
Serves: 2
Author: Yumiko
Ingredients
  • 200g/7oz shaved burdock (note 1)
  • 200g/7oz very thinly sliced beef , cut into large bite size pieces (note 2)
  • 20g/0.7oz ginger , julienned
  • ½ tbsp sesame oil
Flavouring
  • 100ml/3.4oz water
  • 2 tbsp sake
  • 2 tbsp mirin
  • 2⅓ tbsp soy sauce
  • tbsp sugar
Garnish (optional)
  • Finely julienned ginger
Instructions
  1. Heat sesame oil in a frying pan over high heat.
  2. Add burdock and ginger to the pan and sauté for 3 minutes until the burdock pieces are coated with oil and become slightly transparent.
  3. Add beef and sauté until the colour of the beef slices changes to whitish. No need to cook through.
  4. Add the Flavouring ingredients to the pan and cook, occasionally mix the ingredients.
  5. When the liquid almost evaporates (about 10-15minutes), turn the heat off.
  6. Serve garnished with finely julienned ginger if using.
Recipe Notes

1. Shaved burdock is a common way of preparing burdock for shigureni. There is a particular way of shaving a burdock root called ‘sasagaki cut’.

The sasagaki cut is very similar to the way you sharpen the wooden part of a pencil using a knife. Shaved burdock needs to be soaked in water to prevent it from discolouration as well as harsh taste. Please see the post for more details.

If you can’t get fresh burdock roots, you can buy frozen burdock already cut in sasagaki at Japanese/Asian grocery stores.

If you can only find frozen burdock sticks, it's OK to use them as alternative. But you may want to sauté them a bit longer to tenderise them.

2. As long as the beef is not a very tough meat for stewing, you can use any cut of beef. If the beef is not a tender cut such as brisket/plate, try to slice it very thinly.

If you can buy thinly sliced beef, just cut it into large bite-size pieces.

3. Nutrition information per serving.

serving: 337g  calories:331kcal  fat: 9.7g (15%)  saturated fat: 1.2g (6%)  polyunsaturated fat: 2.6g  monounsaturated fat: 4.9g  cholesterol: 2mg (1%)  sodium: 1080mg (45%) potassium: 586mg (18%)  carbohydrates: 33g (11%)  dietary fibre: 5.9g (30%)  sugar: 2.7g  protein: 14g  vitamin a: 0%  vitamin c: 6.1%  calcium: 4.9%  iron: 11.7%