M.55
Region: SA
Monday 24 August 2026 23:30:57 GMT
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T :
ابغى حل اعرف المشكلة
2026-08-25 03:36:40
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abyer :
والله تجاهل فن لا يتقنها الا الناس الراقية
2026-08-25 10:41:07
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douu351 :
2026-08-25 04:49:28
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نور✨✨ :
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2026-08-25 06:53:03
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![Full Recipe↓ Day 43/100 | BEEF SHIGURENI 🛒 INGREDIENTS: - Beef (Ribeye or Striploin recommended): 200g - Ginger: 25g [Seasoning] - Sugar: 2 tbsp - Soy sauce: 2 1/2 tbsp - White wine: 4 tbsp - Water: 1 1/2 tbsp 🧑🍳 METHOD: 1. Peel and julienne the ginger. 2. Slice the beef as thinly as possible. 3. Combine the seasonings in a pot and add the ginger. 4. Bring to a boil over medium heat, add the beef, and gently separate with chopsticks. 5. Simmer for 10–12 minutes, skimming off any scum as needed. 6. Lower the heat as the sauce thickens, stirring occasionally. 7. Cook until only a small amount of liquid remains (about a quarter of the starting amount), then remove from heat. 💡 KEY POINTS: - In this recipe, we're swapping traditional Sake and Mirin for white wine and sugar in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. ⛩️ TRADITIONAL OPTION: - Substitute 4 tbsp white wine with 2 tbsp Sake and 2 tbsp Mirin, and reduce sugar from 2 tbsp to 1 tbsp. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #shigureni #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco](/video/cover/7674775043435416854.webp)
