Beef Shigureni is a great side dish you can make ahead. This strongly seasoned beef can be kept in the fridge up to a week. Perfect for lunch and busy weekday dinners when you want one more thing.
Pork Shigureni may not be as popular as beef, but it is as tasty as Beef Shigureni, I think. The way you cut the meat changes the texture as well. Although you can use thinly sliced meat if you want, here I cut pork into thin strips. It is chunkier and gives a more substantial feel to the meat.
If you are tired of Katsuobushi (bonito flakes) or Umeboshi (pickled plum) Onigiri rice ball, try this one with a little twist. Beef Shigureni is seasoned strongly with soy sauce, sugar, and ginger, and goes very well with rice, therefore, it is perfect as an Onigiri filling!