"Shigureni, which means beef simmered with ginger, is the perfect topping for fresh cooked rice. The delicious Miyazakigyu Wagyu strip steak is simmered with ginger, sake, mirin, soy, and brown sugar. The result is tender and juicy beef ingrained with flavor! This quick and easy dish is perfect for any night of the week!"
Shigureni with Miyazakigyu Wagyu Strip Steak
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Prep time 20mins
Cook time 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 Double 8 Cattle Company Miyazakigyu Wagyu Strip Steak
- 1 tablespoon Grapeseed Oil
- 1 1/2 teaspoon Sesame Oil
Sauce
ingredients
- 2 inch piece Fresh Ginger
- 3 tablespoons Sake
- 3 tablespoons Mirin
- 4 tablespoons Soy Sauce
- 2 tablespoons Brown Sugar
Jasmine Rice
ingredients
- 3/4 cup Jasmine Rice
- 1 1/2 cups Warm Water
- 1 teaspoon Kosher Salt
Method
Step 1
Pull the Miyazakigyu Wagyu strip steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
Step 2
REPARING THE RICE In a medium-size saucepan, add the water and the kosher salt. Heat on medium-high heat. Once the liquid is at a simmer, stir in the jasmine rice. Bring the pan back up to a simmer, and then reduce the heat to low. Keep the pan covered until the water has all evaporated, and the rice is fully cooked (usually takes about 20 minutes). Keep warm for serving.
Step 3
PREPARING THE SHIGURENI Pull the Miyazakigyu Wagyu strip steak from the refrigerator. While still cold, thinly slice the steak. Peel the fresh ginger with a spoon, and cut it into long slices. Take the sliced ginger, and cut those slices into very thin julienned pieces. In a small saucepan, add the ginger, sake, mirin, soy sauce, and brown sugar. Bring the ingredients to a simmer on medium-high heat. Then, reduce the heat to medium. Let the sauce cook while you prepare the steak. Heat your wok on medium-high heat, and add in the sesame oil and grapeseed oil. Once the oils are slightly smoking, add in the thinly sliced Miyazakigyu Wagyu strip steak. Break up the pieces with a pair of chopsticks. Sear the steak for 30 seconds on each side. Once the strip steak is seared on both sides, add the sauce (from the saucepan) to the wok. Turn the heat down to medium, and let the beef simmer in the sauce for 3 minutes.
Step 4
Divide the jasmine rice between two bowls. Then, divide the Shigureni between the two bowls. Serve hot, and enjoy!