Gyuniku Shigure-ni (beef “shigure”)

A “shigure” is an autumn shower.
Wagyu (Japanese beef) in thin slices, gently cooked with onion, soy sauce, mirin, ginger.
Cabbage, young onion and mitsuba. Steamed kabocha pumpkin reheated in the shigure sauce.
Black (30%) and white sticky rice mix.

Cal 516 F12.6g C63.1g P35.3g

One thought on “Gyuniku Shigure-ni (beef “shigure”)

  1. Pingback: Ryori, a Japanese classic menu… (compilation by cooking techniques) « GOURMANDE in OSAKA

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