shigure-ni; seafood simmered in soy, mirin, and ginger
A type of tsukudani (佃煮) where seafood or meat is simmered with soy sauce, mirin, and ginger until the liquid is almost gone. The name comes from the way the ginger and cooking process resemble a passing shower (時雨).
See also: 佃煮
Shigure-ni made with clams goes well with rice.
I put beef shigure-ni in the bento.
Tsukudani is a broader category of preserves simmered in soy sauce and sugar; shigure-ni is a type of tsukudani that specifically includes ginger and often has a darker, more intense flavor.
Standard kanji spelling.
Ateji variant using 志 for し; rarely seen.
From 時雨 (しぐれ, 'drizzle' or 'passing shower') + 煮 (に, 'simmering'). The name is said to come from the way the ginger is added and the dish is cooked, evoking the sudden, brief nature of a shower.