Beef Shigureni Recipe
Beef Shigureni is a flavorful Japanese side dish that’s perfect for making ahead. Thinly sliced beef is simmered in a sweet and savory sauce with ginger until tender and richly seasoned. Because the flavors deepen over time, it tastes even better the next day.
This dish keeps well in the refrigerator for up to a week, making it a convenient option for lunches, meal prep, or busy weeknight dinners when you want one more dish ready to serve. Simply reheat it and enjoy it with freshly steamed rice.
Beef Shigureni is also very versatile. You can add it to rice bowls, pack it into lunch boxes, or use it as a filling for rice balls.
What is Shigureni?
Shigureni is a traditional Japanese simmered dish in which meat or seafood is cooked with ginger, soy sauce, sugar, sake, and mirin. The ingredients are slowly simmered until the sauce reduces and coats the protein with a rich, concentrated flavor.
Beef Shigureni is prepared in a way that’s somewhat similar to Gyudon, but the beef is cooked longer so it becomes more tender and absorbs more of the seasoning.
The recipe typically uses very thinly sliced beef, which is commonly sold at Japanese markets for dishes like hot pot or beef bowls. However, other cuts of beef can work as long as they are sliced thinly. If you’re slicing beef at home, here’s a helpful tip: partially freezing the meat first will make it much easier to cut into thin slices.
With its balance of sweet and salty flavors and the aroma of ginger, Beef Shigureni pairs beautifully with a bowl of steamed rice.
Variations of Shigureni
Although beef is a popular choice, Shigureni can also be made with other types of protein. Pork, chicken thighs, or even clams work well in this style of cooking. Each variation brings its own unique flavor while still keeping the signature sweet and savory seasoning with ginger.
Shigureni pairs especially well with steamed rice. You can enjoy it as a simple side dish, use it as a filling for Onigiri, or pack it into a Bento for a convenient and satisfying meal.
Video
Ingredients
Instructions
- Slice beef and ginger root into thin slices.
- Heat water in a pot, and add cut ginger and the rest of the ingredients (except beef). When the water boils, add beef and stir so the beef doesn’t bunch up. Let it boil and skim fat well.
- Cook covered for 20-30 minutes. Uncover and continue to cook until liquid is almost all gone.
The recipe was originally published on May 9, 2013, and a video was added on June 24, 2021. The post was fully updated on March 16, 2026 with revised text, new photos, and a short video.
Could we have a video of this dish please?
Mohseen Lala,
Stay tuned!
Is this something I could keep in the fridge and eat it as a side dish over a few days? How long will it last? Thank you for the recipe! 🙂
Eura,
yes, you’re exactly right.
Which part of beef do you recommend to use?
Robert,
actually you can use any parts. You cook long enough, so tougher parts also work.
is this recipe for chewy meat like does the meat turn out chewy
Tab,
no, the texture is rather soft. You can cook a little longer.
I made this dish tonight and it turned out completely different. I am not sure what I did differently though. It has a dark sticky BBQ like sauce on it. It tasted wonderful but it was over done even though I only boiled for 13 minutes before removing the lid to let the water vaporize. Any thoughts on what I could have done wrong?
Brandy
Brandy,
the sauce is not as thick as BBQ sauce. Too bad it was not what you expected. Please try some other recipes of ours!
Thanks! this recipe was fantastic! Came out wonderfully and super easy to prepare. I will try again.
Mar,
glad you liked our Beef Shigureni recipe. We also have Pork Shigureni recipe too!
When I lived in Hirakatashi, my friend made me onigiri made with this. I missed it a lot, and now I’m happy to know how to make it. Thank you so much!
I have cooked lots of receipts from your site. I love it, and my Caucasian husband is totally into it. He is looking forward for Japanese meal from your site every meal.
Thank you so much!! Great job.
Merci pour la recette.
Pour la préparation d’origini avec les restes, est ce que vous mixez la viande pour que ce soit plus simple à manger ?