By Dr. Leah Alexander | Published on September 29, 2023 | Last Updated on September 29, 2023
Beef Ojyu, also known as Gyudon, is a popular Japanese dish. This comfort food is often enjoyed at restaurants or ordered for takeout, but with this easy-to-follow guide, you can now make it at home!
With simple ingredients and minimal prep time, you can impress your family and friends with this delicious Beef Ojyu any day of the week. Read on to learn how to make the perfect Beef Ojyu, step-by-step.
What is Beef Ojyu?
Beef Ojyu is a traditional Japanese dish that consists of thinly sliced beef, onions, and rice served in a flavorful broth. The name “Ojyu” means “rice bowl” in Japanese, referring to the bowl of white rice that serves as the base for this dish.
The broth is made with a combination of dashi (Japanese stock), soy sauce, sake, and ginger, adding rich umami flavors to the dish. The beef is cooked slowly in the broth until tender and served with a poached egg on top for added richness.
Beef Ojyu is often garnished with sliced scallions and beni-shoga (pickled red ginger) for added flavor and color.
Why You’ll Love this Beef Ojyu?
You’ll love this Beef Ojyu for its simplicity and versatility. With a few simple ingredients, you can create a delicious restaurant-style dish in the comfort of your own home. The savory broth, tender beef, and perfectly poached egg make for a satisfying meal any time of day.
Plus, with different variations and customization options, you can easily adjust the flavors to your liking and make it your own. Serve it for lunch, dinner, or even as a late-night snack – Beef Ojyu is always a crowd-pleaser!
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The Ingredients
- Chuck steak: This cut of beef is perfect for this recipe as it becomes tender when cooked slowly on low heat. You can also use other cuts such as ribeye or sirloin if preferred.
- Poached eggs: These soft and runny eggs add rich flavor and texture to the dish.
- Onion: Sliced onions are used to make the broth for the ojyu.
- Homemade dashi: This is a traditional Japanese stock made from kombu (dried kelp) and bonito flakes (dried fish flakes). You can make it at home or use store-bought dashi powder.
- Soy sauce: This adds the umami flavor to the dish.
- Togarashi: A Japanese chili pepper blend that adds a slight kick to the dish.
- Dry sake: This adds a subtle sweetness to the broth.
- Fresh ginger: Grated ginger adds a refreshing and aromatic flavor to the dish.
- Salt: Just a pinch of salt is needed as soy sauce already has sodium.
- Sugar: Adds a touch of sweetness to balance out the flavors.
- Scallions: These are used as a garnish for added freshness and color.
- Cooked white rice: A staple in Japanese cuisine, the soft and fluffy rice serves as the base for the dish.
- Beni-shoga: Pickled red ginger that adds a tangy and spicy flavor to the dish.
Step by Step Instructions
Step 1
Prepare the Beef
- Begin by slicing the beef into thin strips, about 1/4 inch thick.
- Season the beef with a pinch of salt and sugar, to taste.
- Let it marinate for at least 30 minutes in the refrigerator.
Step 2
Make the Broth
- In a large pot, add sliced onions and sauté until they become translucent.
- Pour in the dashi and bring it to a boil.
- Once boiling, add in soy sauce, sake, grated ginger, and a pinch of salt.
- Let it simmer for 5 minutes.
Step 3
Cook the Beef
- Slowly add the marinated beef slices into the broth.
- Let it simmer for 10 minutes until the beef is cooked through and tender.
Step 4
Serve
- In a shallow bowl, place a cup of cooked white rice at the bottom.
- Ladle the beef and broth on top of the rice.
- Add one poached egg on top of the beef.
- Garnish with sliced scallions and a sprinkle of togarashi.
- Serve hot with beni-shoga on the side.
Notes
- For a healthier option, you can use lean beef or substitute with tofu.
- Adjust the seasoning according to your taste preference. You can add more soy sauce for a saltier broth or more sugar for a sweeter flavor.
- To make it spicier, add some chili paste to the broth while simmering.
- Use medium-grain white rice for the best texture and taste.
Nutrition Information
How to store Beef Ojyu?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When ready to eat, simply reheat in the microwave or on the stove until heated through.
If you plan on making a large batch, you can also freeze Beef Ojyu for later consumption. Let it cool completely before storing it in a freezer-safe container and freezing it for up to 3 months. Thaw overnight in the refrigerator before reheating and serving.
Variations
Here are some ways you can customize this Beef Ojyu recipe:
- Add vegetables like mushrooms, carrots, or broccoli for added texture and nutrients.
- Use different types of meat, such as chicken or pork, for a twist on the traditional beef version.
- Make it vegetarian by substituting beef with tofu and using vegetable broth instead of dashi.
Beef Ojyu Recipe
Equipment
- large pot stirrer
Ingredients
- 1 pound chuck steak
- 4 large poached eggs
- 2 small onion
- 1 cup homemade dashi
- 1/4 cup soy sauce
- Togarashi
- 1/2 cup dry sake
- 2 tsp 5ml grated fresh ginger
- Salt to taste
- 2 tbsp sugar plus more to taste
- Sliced scallions
- 4 cups cooked white rice
- Beni-shoga
Instructions
- Prepare the beef by thinly slicing the beef into 1/4 inch strips, ensuring each piece is of equal thickness for even cooking. To enhance the flavor, season the beef with a light sprinkle of salt and sugar, allowing it to marinate in the refrigerator for at least 30 minutes.
- In a large pot, sauté sliced onions until they become translucent. Next, bring homemade dashi to a boil in the same pot. Once bubbling, add soy sauce, dry sake, grated ginger, and a pinch of salt, allowing the flavors to meld together while simmering for 5 minutes.
- Gently add the marinated beef into the broth and let it cook slowly for approximately 10 minutes until it becomes tender. This low and slow cooking method will infuse the beef with rich umami flavors from the broth.
- To serve, place a generous cup of fluffy white rice in the center of a shallow bowl. Carefully ladle the flavorful beef and broth on top of the rice. Add one poached egg on top of the beef for added richness and texture. Finish off with sliced scallions adding a pop of color, and a sprinkle of togarashi for a touch of heat. For a tangy and spicy kick, serve with beni-shoga on the side.
Notes
- For a healthier option, you can use lean beef or substitute with tofu.
- Adjust the seasoning according to your taste preference. You can add more soy sauce for a saltier broth or more sugar for a sweeter flavor.
- To make it spicier, add some chili paste to the broth while simmering.
- Use medium-grain white rice for the best texture and taste.
FAQs
Can I use pre-sliced beef for this?
Yes, you can save time by using pre-sliced beef or buying thinly sliced beef from your local grocery store.
Is Beef Ojyu gluten-free?
It can be made gluten-free by using tamari (gluten-free soy sauce) instead of regular soy sauce.
Can I make this dish in advance?
Yes, you can prepare the broth and marinate the beef in advance. When ready to serve, simply cook the beef and assemble the dish.
Wrapping Up
Whether you’re a fan of Japanese cuisine or looking to try something new, Beef Ojyu is a must-try dish that will surely satisfy your taste buds.
With this easy recipe, you can enjoy this delicious meal anytime, anywhere! So why not give it a try and see for yourself why this dish has become a staple in Japanese households?
Thank you for reading this article. I hope you found it informative and helpful in creating your own Beef Ojyu at home. Please share this article with your friends and family, and don’t forget to leave a comment below on how your Beef Ojyu turned out!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
