Simmered Beef with Ginger (Shigureni)

Simmered Beef with Ginger (Shigureni)

Great with rice and in lunchboxes too!

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

1 knob

1/2 stalk

100 g (3.5 oz.)


1 & 1/3 Tbsp

100 ml (3.4 fl. oz.)


  1. Julienne the ginger root. Peel the burdock root and slice into thin, long shavings and then place these in some water.
  2. Place (A) and the ginger root, setting aside a small amount for garnish, into a pot and bring this to a boil.
  3. 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

Burdock root - peeling

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.

Burdock root - shavings

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.


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