Simmered Beef with Ginger (Shigureni)

1. Gather all the ingredients.

To Prepare the Ingredients

1. Peel and slice 1 knob ginger. Then cut into julienned pieces.
2. Follow this tutorial to thinly slice the meat, if needed. Cut ½ lb thinly sliced beef (chuck or ribeye) into 2-inch (5-cm) pieces.

To Cook

1. In a medium saucepan, add 2 Tbsp sake, 2 Tbsp mirin, 2 Tbsp soy sauce, and 1 tsp sugar.
2. Add the julienned ginger and bring it to a simmer.
3. Add the meat and separate it with chopsticks. After 3 minutes or so, the fat from the meat will melt and become part of the sauce.
4. Simmer on low heat for 10–15 minutes until the cooking liquid is almost gone.
5. Once you can see the bottom of the saucepan, transfer to a plate and serve. You can garnish with julienned ginger. If you plan to serve it later, transfer to an airtight container and let it cool completely.

To Store

1. You can keep in the refrigerator up to 4–5 days or in the freezer for up to a month.