JJapanese Food

Sweet and Savory Ginger Beef (Shigure-ni) – Tender and Full of Flavor

  • May 18, 2026


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.

Sweet and Savory Ginger Beef (Shigure-ni) – Tender and Full of Flavor

COOKING TIME: 15 minutes | Servings: 4

10.5oz (300g) beef (shaved, thinly sliced, or chopped pieces)

1oz (30g) ginger, julienned

(A) 4tbsp water

(A) 4tbsp sake

(A) 3tbsp soy sauce

(A) 3tbsp mirin (sweet Japanese rice wine)

(A) 2tbsp sugar

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.

  1. 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.

  1. 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.

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.

by TokyoRecipes_byNadia