Beef Furikake Rice Seasoning: Tsukudani Shigureni
The other day when I went shopping at a supermarket, a Furikake (rice seasoning) product from Marumiya caught my eye and intrigued me, because until then I had never heard of the Furikake name and besides its main ingredient was beef I love.
Marumiya Beef Furikake called “Gyuniku Shigure-Ni (牛肉 しぐれ煮)”
I am fond of trying new things that draw my interest, so I bought the Furikake product from Marumiya called “Gyuniku Shigureni (牛肉 しぐれ煮)”.
Since I heard of the name of the Japanese dish “Shigureni (しぐれ煮)” for the first time when I found the product, I did some research about it on Wikipedia Japan after purchasing.
What is Shigureni?
According to that, Shigureni is a kind of “Tsukudani (佃煮)” typically made from beef or clam meat, cooked with slices of ginger. That is why the Marumiya’s Furikake rice seasoning is made with beef or “Gyuniku (牛肉)”.
Specifically, based on the recipe that became a topic of conversation on (Japanese) cookpad.com, first for the preparation, cut thinly sliced beef into small pieces, and the cooking;
- Put some slices of ginger and 2:2:2:1 ratio of soy sauce, sugar, sake, and mirin to a pot
- Bring it to a simmer, then add in the small beef pieces and cook until simmered down
By the way, in the name, “Shigure (しぐれ, 時雨)” literally means the temporary drizzling rain that is often seen in Japan from late autumn through early winter, while “Ni (煮)” is the Japanese word for boil or simmer.
So the Furikake flakes of beef that soaked up the flavor of the liquid seasonings are sweet, savory, and full of umami. It tastes really great, making a hot bowl of plain rice an absolute delight.