Gyu to Gobo no Shigure-ni
Beef and burdock always make a great combination, and this dish is no exception. This is a traditional Japanese dish, and is very popular as a home dish, especially as you can make it with inexpensive komagire cut beef (basically thin end-cut or scrap meat). By simmering the thin slices of beef and burdock together in the sweet soy-based sauce, the dish creates the wonderful rich and earthy flavor. I love to add a generous amount of ginger for the additional layer of flavor. I often enjoy serving this over plain rice to make a rice bowl dish. It's so good!
Bistro Donabe or medium-size classic-style donabe (1.2-qt/ 1,200 ml or larger)
- 8 oz (240 g) burdock root, shaved with a knife (shave as if you are slicing a large pencil)
- 2 tablespoons toasted sesame oil
- 14 oz (400 g) beef komagire-cut (thinly-sliced beef scraps), or sukiyaki-thin beef, cut into bite-size pieces
- 1 oz (30 g) ginger, peeled and cut into fine shreds
- 2 tablespoons raw brown sugar
- 1/4 cup (60 ml) sake
- 1/4 cup (60 ml) mirin
- 1/4 cup (60 ml) soy sauce
- Sansho powder, for serving
- Sliced dry chili, for serving
- Minced chives, for garnish
- Combine the burdock and the sesame oil in a donabe. Set over medium-heat. Sauté for about 3 minutes or until aromatic.
- Add the beef and sauté until the beef is almost cooked through. Add the ginger and cook for 1 more minute.
- Add the sugar, sake and mirin. Bring to a simmer, and cook for 2 - 3 minutes.
- Add the soy sauce, and line the surface with a piece of parchment paper. Cover with lid and simmer for about 15 minutes or until the liquid is mostly gone.
- Serve at the table and sprinkle some sansho and dry chili. Garnish with some minced chives.
About the measurements used in our recipes
- 1 rice-cup = 3/4 US cup = 180 ml
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml