Gyū shigure-ni is a traditional Japanese dish where thinly sliced beef is simmered with ginger in a sweet-savory soy-based broth. Rich in flavor and aroma, this classic side dish pairs perfectly with a bowl of hot rice.
Its origin traces back to Kuwana City in northern Mie Prefecture, an area historically known for its rich fishing grounds where freshwater and seawater mix. Kuwana’s renowned clams (hamaguri) were once offered as tribute to the shogun in the Edo period.
Shigure-ni began as a cooking method using clams, simmered gently in broth—a style called ukashini—resulting in plump, flavorful ingredients. This technique was later adapted for beef in staff meals at beef hotpot restaurants, giving rise to today’s beef shigure-ni.
There are several theories about the name shigure-ni, including connections to shigure (early winter rains) or to seasonal shigure hamaguri. Either way, the name evokes the comforting, seasonal essence of the dish.
This dish simmers thinly sliced beef with ginger, burdock root, and onions in a soy-sugar mixture. Its tender texture and deeply infused flavor make it a favorite for bentos, rice bowls, and more.
This recipe is easy to make—just parboil the beef and simmer it briefly with ginger!
Despite its simplicity, the umami of the beef, the fragrance of ginger, and the sweet-savory dashi-based broth make it irresistibly delicious.
Great for rice bowls, bento, appetizers, or as a topping for udon noodles.
15 minutes
Makorin & Penko
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10 1/2 oz beef (shaved, thinly sliced, or chopped pieces)
- 1 oz ginger, julienned
- A4 tbsp. water
- A4 tbsp. sake
- A3 tbsp. soy sauce
- A3 tbsp. mirin (sweet Japanese rice wine)
- A2 tbsp. sugar
INSTRUCTIONS
Preparation
Peel the ginger with a spoon and julienne. Cut the beef into bite-sized pieces if needed.
- 1
Parboil the beef
Bring a pot of water to a boil.
Add the beef, stir briefly, and drain in a colander.
- 2
Simmer the sauce and ginger
In a clean pot, combine all A ingredients (water, sake, soy sauce, mirin, sugar).
Bring to a boil, then add the julienned ginger.
Simmer over medium heat for 2–3 minutes until slightly reduced.
- 3
Add the beef and finish
Add the pre-boiled beef to the pot.
Stir occasionally and simmer until the liquid is nearly gone.
Serve warm or let cool for storage.
RecipeID
175
Tips & Notes
・ To peel the ginger cleanly and easily, scrape the skin off using the edge of a small spoon.
・ Julienne the ginger along the grain to avoid bitterness and ensure a clean presentation.
・ This recipe adds the ginger at the beginning of the simmering process for a milder taste
that even kids can enjoy. For a stronger aroma and crunch, add the ginger at the end instead.
・Parboiling the beef first removes scum and excess fat, resulting in a tender texture that won’t solidify when cold.
・ Pre-reducing the sauce helps prevent the beef from overcooking and toughening.
・ Keeps 3–4 days refrigerated, or 1 month in the freezer.
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"I create quick, budget-friendly everyday meals that don’t require overexertion, as well as easy “one more dish” recipes using seasonal and affordable ingredients. My goal is to make delicious, comforting everyday meals with the ingredients and seasonings you already have at home—meals that both children and adults can enjoy together around the table with smiles. Awards & Achievements: 👑 Nadia 2018 Rookie Award 👑 Nadia Dairy Farmer Support! Milk Recipe Contest – Grand Prix 👑 Nadia × Yamaki Overcome Picky Eating with Katsuobushi Contest – Yamaki Special Award 👑 Nadia × Fujicco Easy Arranged Recipe Contest with Steamed Beans – Fujicco Award 👑 Nadia Editorial Team Award (Oct. 2022) 👑 Nadia Monthly MVP (Nov. 2022) 👑 Nadia × Kuradashi Stop Food Waste! Imperfect Ingredients Recipe Contest – Kuradashi Award 👑 Nadia × Japan Dried Beans Association Bean Arrangement Recipe Championship – Grand Prix 👑 Nadia Official Character Launch! Nya-dia Character Bento & Sweets Recipe Contest – Grand Prix 👑 Nadia × Hanamaruki Liquid Shio Koji Recipe Contest – Idea Recipe Award ・Nippon Ham 2nd Food Allergy-Friendly Cooking Contest – Judges’ Special Award ・Umami Seasoning Contest – “Shikanai” Award ・Meiji Oishii Gyunyu Family-Pleasing Milk Recipe Contest – Grand Prix ・Fujicco “Yorokonbu” Onigiri Contest – Grand Prix ・BRITA BRI Shabu Contest – Grand Prix ・Rama 50th Anniversary Regional Toast Contest – Kinki & Shikoku Region Grand Prix …and many more awards."