- ½ lb thinly sliced beef (sirloin or rib eye works best)
- 1 large onion, thinly sliced
- 3 tbsp soy sauce
- 3 tbsp mirin (sweet rice wine)
- 2 tbsp sake (Japanese rice wine)
- 2 tbsp sugar
- ½ cup dashi (Japanese soup stock)
- 2 cups cooked Japanese rice
- 2 green onions, thinly sliced
- 2 eggs
- 1 tsp vegetable oil
- Sesame seeds for garnish
- Extra soy sauce or sauce from cooking for drizzling
Required Kitchen Tools
To make Beef Ojyu perfectly, I always use these tools to save time and get the best results:
- Skillet or Frying Pan – Essential for cooking the beef and onions evenly. I prefer a non-stick pan for easy handling.
- Medium Saucepan – If you need to cook the eggs separately, a small saucepan works perfectly for sunny-side up or over-easy eggs.
- Mixing Bowl – To combine the soy sauce, mirin, sake, sugar, and dashi before adding to the pan.
- Wooden Spoon or Spatula – Helps stir and coat the beef and onions in the sauce evenly.
- Rice Cooker or Pot – For perfectly cooked Japanese rice, which is key to a good Beef Ojyu.
Having these tools ready makes the cooking process smooth and stress-free.
