Indulge in a traditional Japanese meal with our beef ojyu recipe. Thinly sliced beef, savory sauce, and onions served over hot rice. Delicious!
Beef Ojyu, also known as “Gyudon” in Japanese, is a popular dish in Japanese cuisine. It consists of a bowl of steaming hot rice topped with thinly sliced beef, onions, and other condiments.
The beef is usually simmered in a sweet and savory sauce made with soy sauce, sake, sugar, and dashi (a Japanese soup stock). The onions are also cooked in the same sauce until they become soft and translucent.
The dish is often served with a raw or partially cooked egg, which is cracked over the hot beef and rice and mixed in to create a rich and creamy texture. It can also be garnished with green onions or pickled ginger.
Beef Ojyu is a quick and easy meal that is commonly found in Japanese fast-food restaurants or convenience stores. It is also a popular home-cooked meal in Japan, as it is simple to prepare and requires only a few ingredients.
The dish is loved for its delicious and comforting taste, as well as its affordability and convenience. It is a staple of Japanese cuisine and has gained popularity around the world as well.
Looking for a delicious and authentic beef ojyu recipe? Look no further! Our recipe includes thinly sliced beef, onions, and a savory sauce served over hot rice. Plus, we offer tips and ingredient substitutions to help you make the best version at home. Enjoy a traditional Japanese meal with this tasty beef ojyu recipe.
- 1/2 lb. thinly sliced beef (sirloin or rib eye)
- 1 large onion, sliced
- 3 tbsp. soy sauce
- 3 tbsp. mirin (sweet rice wine)
- 2 tbsp. sake (Japanese rice wine)
- 2 tbsp. sugar
- 1/2 cup dashi (Japanese soup stock)
- 2 cups cooked Japanese rice
- 2 green onions, thinly sliced (optional)
- 2 eggs (optional)
- 1 tsp. vegetable oil
- In a bowl, mix together soy sauce, mirin, sake, sugar, and dashi. Set aside.
- Heat a large skillet over medium heat and add vegetable oil. When the oil is hot, add sliced onions and cook until soft and translucent, about 5 minutes.
- Add sliced beef to the skillet and cook until browned, about 3-5 minutes.
- Pour the soy sauce mixture over the beef and onions, and stir to combine. Bring the mixture to a boil, then reduce heat to low and let it simmer for 2-3 minutes, or until the sauce has thickened.
- In a separate pan, cook the eggs sunny-side up or over-easy.
- Place the cooked rice in a bowl and top with the beef and onion mixture. If desired, pour some of the remaining sauce over the rice and beef.
- Add the cooked egg on top and garnish with sliced green onions, if desired.
- Your delicious beef ojyu is now ready to be enjoyed!
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Recipe Tags: Beef Ojyu, Beef Ojyu Recipe, Gyudon, Gyudon Recipe, Recipe
- Start by cooking the rice according to the package instructions or using a rice cooker.
- Once the rice is cooked, divide it between serving bowls.
- Spoon the beef and onion mixture over the rice in each bowl.
- If desired, pour some of the remaining sauce over the beef and rice.
- Top each bowl with a sunny-side-up or over-easy egg.
- Garnish with sliced green onions or pickled ginger, if desired.
- Serve the beef ojyu hot and enjoy!
- You can also add some additional condiments or toppings to your liking, such as shredded nori (dried seaweed), grated daikon radish, or a sprinkle of shichimi togarashi (Japanese seven-spice blend) for some extra heat. Beef ojyu is a filling and satisfying meal that is perfect for a quick and easy weeknight dinner or lunch.
- Choose the right cut of beef: Thinly sliced sirloin or ribeye are the best cuts for this dish because they are tender and have a good amount of marbling. Be sure to use thinly sliced beef to ensure it cooks quickly and evenly.
- Cook the onions first: It’s important to cook the onions until they are soft and translucent before adding the beef. This will give them a sweet, caramelized flavor that will enhance the overall taste of the dish.
- Don’t overcook the beef: Be sure not to overcook the beef, as this will make it tough and chewy. Cook it just until it’s browned on both sides and still tender.
- Use a flavorful broth: Dashi, a Japanese soup stock made from dried kelp and bonito flakes, adds a savory umami flavor to the dish. If you can’t find dashi, you can substitute it with beef or chicken broth.
- Let the sauce simmer: Once you’ve added the soy sauce mixture to the skillet, let it simmer for a few minutes to allow the flavors to meld together and the sauce to thicken.
- Top with a raw or partially cooked egg: A raw or partially cooked egg adds a creamy, rich texture to the dish. Crack the egg over the beef and rice and mix it in until it’s fully incorporated.
- Garnish with green onions: Sliced green onions add a fresh, bright flavor to the dish and help balance out the richness of the beef and egg.
- Beef: Thinly sliced sirloin or ribeye are the traditional cuts used for beef ojyu. However, you can also use other tender cuts of beef, such as flank steak or skirt steak. If you prefer a vegetarian or vegan version, you can use tofu or seitan instead of beef.
- Onion: Sliced yellow or white onion is typically used in beef ojyu. If you don’t have onion, you can use shallots or scallions instead.
- Soy sauce: Soy sauce is a salty, umami-rich seasoning that is a key ingredient in many Japanese dishes. If you don’t have soy sauce, you can use tamari or liquid aminos instead.
- Mirin: Mirin is a sweet rice wine that adds a mild sweetness to the dish. If you don’t have mirin, you can use sweet white wine or rice vinegar mixed with sugar.
- Sake: Sake is a Japanese rice wine that adds depth and complexity to the dish. If you don’t have sake, you can use dry white wine or sherry instead.
- Sugar: Sugar is added to balance out the saltiness of the soy sauce and add some sweetness to the dish. You can use any type of granulated sugar, such as white sugar, brown sugar, or coconut sugar.
- Dashi: Dashi is a Japanese soup stock made from dried kelp and bonito flakes. If you don’t have dashi, you can use chicken or beef broth, or even water as a substitute.
- Cooked rice: Japanese short-grain rice is typically used for beef ojyu. If you don’t have Japanese rice, you can use any type of short-grain rice, such as Arborio or sushi rice.
- Green onions: Sliced green onions are a common garnish for beef ojyu. If you don’t have green onions, you can use chives or thinly sliced shallots instead.
- Eggs: A raw or partially cooked egg is often added to beef ojyu for added richness and creaminess. If you prefer not to use raw eggs, you can omit them or use a soft-boiled or poached egg instead.
Overall, while some ingredients in beef ojyu may be hard to find, there are often substitutes available that can help you make a tasty dish even if you don’t have access to all of the traditional ingredients.
Beef ojyu is a hearty and flavorful Japanese dish that is sure to satisfy your cravings. With its tender beef, sweet onions, and savory sauce, this dish is perfect for a quick and easy meal at home. Whether you’re a fan of Japanese cuisine or just looking to try something new, give this recipe a try and enjoy a taste of Japan from the comfort of your own kitchen.