Simmered Beef and Burdock Root (Shigure-ni)

To write down a refrigerator stock item I always makeI used shredded beef with quite a lot of fat for the version in the photo, but if you make it with lean beef the flavor will be lighter.Shred the burdock root rather finely so that the flavors penetrate it easier.If you don't include burdock root, increase the beef to 300 g to use the same amount of seasoning ingredients. Just grease the pan with a little oil at Step 2. For 3 servings. Recipe by cafe-cafe

This is a great dish to make if you've got some beef on the verge of going bad.Start off with 30 ml each of mirin and soy sauce. Add more if necessary while checking the taste. Recipe by Dannasamaharyourinin

I think every household has their own way to make 'Stir Fried and Simmered Beef and Burdock Root', but this is my method.If you stir fry the burdock root in the same frying pan you stir fried the beef in, the burdock root will not be properly coated by oil. Even if it's a bother, stir fry it in a separate pan for better, richer flavor. If you do stir fry the beef and burdock root together the flavor will be lighter. Please use whichever method you prefer. The meat stays tender even if you reheat this in the microwave. For 4 servings. Recipe by Asamato

I wanted to make a healthy and filling meal for my children.When cutting the konnyaku, the flavors will soak better if you use a serrated steak knife. Since it will not taste good unless the sweet flavor seeps in, add the ingredients after adding in the ingredients (add the chili peppers last to preserve the color). Recipe by Norimakitamago

My husband once said, "I want to eat something like this" so I made it. It's become a family favorite!I don't have any special hints, but just be sure to stir it occasionally to prevent it from burning when it's cooking. Recipe by Kyansama

My beloved daughter loves this dish!Since the sauce has miso, keep simmering over low heat only. Otherwise it will burn. If you want to cut down on the cooking time, use a pressure cooker. For 2 servings. Recipe by Ha-tannookkasan

I often mix this shigure-ni into chirasuzushi. Beef keeps well in the freezer, so I always buy it on sale and make this to mix with chirashizushi when I can't go shopping. This is delicious on its own, so I uploaded the recipe.The beef is easier to cut if it's half frozen. If you've frozen the beef, it's that much easier! For a huuuge mound!!!. Recipe by Mamemame

My mother always used to put this in my bento.You could slightly reduce the amount of soy sauce and add oyster sauce instead. Recipe by Torakopantsu

There's a bit of cooking involved but you can just fry and eat it quickly.Fry the burdock roots with lots of oil.The dish is done once the beef is added, so make sure you cook the burdock well beforehand. Recipe by onji

The burdock root pickles I bought were delicious, so I made my own.After experimenting a lot, I settled on this recipe.Only cut as many of the burdock roots as you are going to eat, and leave the rest to marinate. They will continue to absorb the seasonings (if they get to the stage where you feel you don't want the flavor to get any stronger, pour off the liquid and return to the fridge).Step 3 might be a bit of a pain, but pounding the roots one by one means that they crack evenly and thus absorb the same amount of flavor when soaked. Recipe by ai mama

I wanted to try making a side dish for my bento using shirataki.＊If the water doesn't evaporate, turn up the heat to high. Recipe by marriott

We received some beef tsukudani from a famous store some time ago as a gift. This recipe is my version of that. If you make a generous amount, you can turn leftovers into onigiri (rice balls) or ochazuke (rice with tea) the next day.Beef offcuts are the best to use for this, since it has a decent amount of fat but not too much. Too much fat makes this too oily, but too little makes it dry. We use a mixture of the fatty parts of wagyu beef and cheap imported beef. Please adjust the ginger, sugar and soy sauce amounts to your taste. I prefer it with lots of ginger. This lasts for 2 to 3 days in the refrigerator, so I always make a lot. For a generous amount to stock in your refrigerator. Recipe by Cha-miru

I had a lot of fat burdock roots, so I tried cutting them up into chunky pieces and simmering them. Burdock root that's been simmered for more than 40 minutes is tender and delicious. This dish is great to eat with rice.Happo-jiru is a very popular all purpose soy sauce in Aomori prefecture.The burdock root is a lot tastier if you cut it into chunky pieces rather than slicing it thinly! Simmer well with a lid on until the burdock root is tender. Let the umami-rich sauce penetrate all the ingredients!This is also delicious with maitake mushrooms, bamboo shoots, grilled tofu or sweet or regular potatoes! For 5 servings. Recipe by Nanohana uchan

I made a healthy simmered dish.I usually stop simmering burdock roots while they are still pretty crunchy to enjoy their texture, but if you prefer them to be softer, please add more water and continue simmering them for longer.Keep an eye on the pan as it simmers with the lid on that it doesn't over-cook and burn. For about 3 servings. Recipe by Mokobu- mama

I changed the burdock tsukudani that I always make into shigureni-style, and added konnyaku. Recipe by FarmersK

I like the slimy consistency of enoki mushrooms so I added that to the recipe, rather than just beef. The taste becomes more mild and it's easy to eat. It's great to have in stock for a late-snack meal.I used a non-stick pan. Add a teaspoon of sesame oil if necessary.This recipe is for 2 people. Adjust the ingredients depending on how many you're cooking for and keep it in stock! Recipe by ayureo

I figured pork and lotus root would go well together, and made this.Boiling the lotus root and konnyaku together saves time. Recipe by Pukuttopukumaru

My mother used to cook this dish for me. I made this with burdock roots from my father's garden. Recipe by loveloco

My son's in high school and always has a big appetite. He loves eating meat, so I added a lot of it here.Take out the marinated beef from the refrigerator first thing in the morning so that the beef will come to room temperature when cooked.I added grilled tofu for the picture.If you use Japanese beef, it'll be soft and tasty.Add ginger if you like. Recipe by Kyarameruhappi-

My sister-in-law who is really good at cooking makes these for New Year's. They are so good.When cooking, make sure to cook them seam side down to seal, then roll them around the pan to cook the other side. The seasoning listed is on the sweet side, so adjust as you like. Recipe by Hina0403

My mother used to make this often, so I tried to recreate it in my own way!Adjust the amount of sugar to taste.I used shimeji mushrooms instead of shiitake mushrooms this time.You can also replace them with enoki mushrooms or king oyster mushrooms.The seasoning might be on the strong side, so you can add some water if you're serving it to children. Recipe by uzukaji

Since the sake I use is great for cooking, I came up with a recipe that highlights its fragrance.This recipe uses plenty of sake, but even children can eat these mushroom boats.The flavor is light, so please adjust the amount of salt to taste. Recipe by Onkame

I loved this simmered beef that my mom used to make all the time.This simmered beef is great when eaten with Korean lettuce in hand rolled sushi, when eaten with wrapped beef sushi, when eaten with scrambled eggs and broth topped on rice, as a plain rice topping, and as a bento lunchbox filling! Adding a little bit of garlic makes it more satisfying. Recipe by LaLaHappy1

I'm trying to come up with different teriyaki sauce recipesWhen you use a lot of katakuriko, the burdock root pieces tend to stick to each other, but they'll separate after you add the sauce. Recipe by meg526

Inari sushi is delicious, isn't it? You can make them just with regular sushi rice but I prefer the texture of the burdock roots so I add a lot of them in.I shaved the burdock roots when I made this for first time, but it was a bit difficult to fit them in the aburaage tofu skins, so I chopped them up this time. It takes more time to cook when it's chopped rather than shaved, so simmer it slowly. Recipe by Pukuttopukumaru

This is a staple of macrobiotic cooking. It's also a great dish to have if you're looking to detox your body. You can use whole umeboshi, but I just use the pits leftover after using the umeboshi in other dishes.The flavor of this dish will change according to the salt content of the umeboshi. Use good quality ingredients. If it isn't salty enough, use a little of soy sauce. Try using the umeboshi pits leftover after making rice balls. Don't clean the pits, they should have some of the umeboshi still attached. Simmer the burdock root for at least 2 hours. Make sure to check the pot occasionally to make sure there is not too much evaporation. Don't let it burn! Recipe by Ruruko.

Loaches prepared Yanagawa-style are not my bag, so I used beef instead.Beef and burdock root complement each other well.Once you add the meat, just turn it over until it cooks through. Recipe by meron

Make burdock and konnyaku in to a rich tasting dish by stir frying.The point is to add sake, sugar and soy sauce in order, and mix them well. Finally pour the vinegar to complement. In my family, after serving for kids, I add the red chilli pepper for adults. Recipe by LaLaHappy1

If you keep a side dish like this it will be very handy. I usually make a batch and use anytime I need.Shirataki noodles or konyaku are made with coagulant (lime) and this coagulant makes beef tough. When you add the shirataki noodles try to fry the shirataki and beef separately for especially tender beef. Recipe by Tomomon1028

I wanted to cook rice with chicken breast and burdock root, but the chicken was sold out... so I bought ground pork instead. I didn't want to cook the pork in a rice cooker, so I made a donburi (rice bowl) instead....and it was surprisingly delicious. I think you can make this with ground chicken, ground beef/pork mix, or anything you like .If you can successfully prepare the burdock root, then even a complete beginner can easily make this; I made all of the flavoring measurements into tablespoons. . For those of you that are not good at cutting burdock root into long, thin strips, cut them in small diagonal strips on top of a cutting board . I also hate cutting them into long, thin strips, so that is what I do lol. For 2 people. Recipe by Mine neko