Simmered Beef with Ginger (Shigureni)
Ingredients(Servings: 2)
Directions
-
Julienne the ginger root. Peel the burdock root and slice into thin, long shavings and then place these in some water.
-
Place (A) and the ginger root, setting aside a small amount for garnish, into a pot and bring this to a boil.
-
Add in the beef and the drained burdock root, continue to simmer on medium heat while removing any scum that forms on the surface until the cooking juices evaporate. Place into dishes and garnish with the ginger root.
Cooking Basics
Since the flavor of this root vegetable is located between the skin and the root itself, peel off the skin as thinly as possible. For recently picked and fresh roots in soil, a quick scrub with a natural bristle scrubber or vegetable brush is sufficient. For older roots that have become hard, scrape with the back of a kitchen knife to remove the skin. Burdock root has a high lye content. Cut and soak in water for about 5 to 10 minutes to remove excess lye. However if soaked for too long or if the water is replaced, the flavor also will seep out.
Scrape off the skin, lay a kitchen knife against the burdock root in a manner to start shaving off from the end and then proceed to shave off thin pieces. Have a bowl full of cold water ready to directly catch the burdock root shavings.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
