What Is Beef Ojyu? The Ultimate Guide

Are you a fan of Japanese cuisine? If so, you may have heard of the popular dish called Gyudon, which is made with beef and onions served over rice. But have you ever heard of Beef Ojyu?

This traditional Japanese bento box has been around for centuries and is still enjoyed by many today. In this article, we’ll explore the history and ingredients of Beef Ojyu, and why it’s a must-try for any foodie looking to expand their palate.

So sit back, relax, and get ready to learn all about this delicious dish!

What Is Beef Ojyu?

Beef Ojyu is a traditional Japanese dish that is served in a bento box. The name “Ojyu” means “big box,” and it refers to the size of the bento box that is used to serve the dish. The box is typically made of wood or lacquer and is divided into compartments to hold different types of food.

The main component of Beef Ojyu is, of course, beef. Thinly sliced beef is cooked in a broth made from dashi, white wine, and sake. The broth is then poured over the beef and served with rice and various side dishes.

The side dishes can vary depending on the region and the season, but they typically include vegetables such as spinach, carrots, and mushrooms. Some versions of Beef Ojyu also include seafood such as shrimp or scallops.

The History Of Beef Ojyu

Beef Ojyu has a long and interesting history that is closely tied to the development of Japan’s culinary culture. The dish can be traced back to the Edo period (1603-1868), a time when Japan was experiencing significant cultural and economic growth.

During this period, the bento box became a popular way for people to enjoy meals on-the-go. These boxes were often filled with rice, vegetables, and small amounts of meat or fish. As the popularity of beef grew in Japan, it was eventually incorporated into these bento boxes in the form of Beef Ojyu.

The dish was originally known as “gyudon,” which translates to “beef bowl.” It was a simple meal consisting of thinly sliced beef cooked in a soy sauce-based broth and served over rice. However, as Japan’s culinary culture continued to evolve, so did Beef Ojyu.

In the early 1900s, Japanese chefs began experimenting with new flavors and ingredients. They started using dashi broth instead of soy sauce, and added white wine and sake to create a more complex flavor profile. They also began incorporating different types of vegetables and seafood into the dish.

Today, Beef Ojyu is considered a classic Japanese dish that is enjoyed by people all over the world. Its rich history and unique flavor make it a true culinary treasure that is sure to delight anyone who tries it.

How To Make Beef Ojyu At Home

Making Beef Ojyu at home is fairly simple, and with a little bit of practice, you can easily recreate this delicious Japanese dish. Here’s a step-by-step guide to making Beef Ojyu at home:


– 1 pound of thinly sliced beef

– 2 cups of dashi broth

– 1/4 cup of white wine

– 1/4 cup of sake

– 2 tablespoons of sugar

– 2 tablespoons of soy sauce

– 1 tablespoon of mirin

– 1 clove of garlic, minced

– Cooked rice

– Assorted vegetables (spinach, carrots, mushrooms, etc.)


1. In a large pot, combine the dashi broth, white wine, sake, sugar, soy sauce, and mirin. Bring to a boil over medium heat.

2. Add the minced garlic to the pot and continue to cook for an additional 2 minutes.

3. Add the thinly sliced beef to the pot and simmer for about 5 minutes or until the beef is cooked through.

4. Remove the beef from the pot and set it aside.

5. Strain the broth through a fine mesh strainer to remove any solids.

6. Return the broth to the pot and bring it to a boil.

7. Arrange the cooked rice in a bento box or a large bowl.

8. Place the cooked beef on top of the rice.

9. Pour the hot broth over the beef and rice.

10. Add assorted vegetables on top of the beef and rice.

11. Serve hot and enjoy!

Beef Ojyu is a delicious and filling meal that is perfect for lunch or dinner. With this easy-to-follow recipe, you can enjoy this traditional Japanese dish in the comfort of your own home.

Variations Of Beef Ojyu

There are many variations of Beef Ojyu, each with its own unique twist on this classic dish. Some popular variations include:

1. Gyudon-style Beef Ojyu: This version of Beef Ojyu is similar to the Gyudon dish mentioned earlier. It consists of thinly sliced beef and onions simmered in a sweet and savory dashi broth and served over rice.

2. Seafood Beef Ojyu: As mentioned earlier, some versions of Beef Ojyu include seafood. This variation features shrimp or scallops cooked alongside the beef in the broth.

3. Vegetable Beef Ojyu: For those who prefer a vegetarian option, Vegetable Beef Ojyu is a great choice. This version includes a variety of vegetables such as spinach, carrots, and mushrooms, cooked alongside the beef in the broth.

4. Cheese Beef Ojyu: This variation adds a cheesy twist to the classic dish. Thinly sliced beef is cooked in the broth as usual, but then melted cheese is added on top before serving.

5. Spicy Beef Ojyu: For those who like a little heat in their food, Spicy Beef Ojyu is a great option. Thinly sliced beef is cooked in a spicy broth made with chili peppers, soy sauce, and other seasonings.

No matter which variation you choose, Beef Ojyu is a delicious and filling meal that is perfect for lunch or dinner.

Where To Find Beef Ojyu In Japan And Beyond

If you are looking to try Beef Ojyu in Japan, it can be found in many traditional Japanese restaurants and bento shops. However, the dish may not be available at every establishment, so it is best to do some research beforehand or ask locals for recommendations.

One popular chain that serves Beef Ojyu is Yoshinoya, which specializes in Japanese beef bowls. Their version of Beef Ojyu features tender beef and sweet onions cooked in a savory sweet sauce over a bed of rice.

Another option is to visit the city of Kobe, which is famous for its Kobe beef. While Kobe beef can be expensive, there are affordable options for trying it, such as visiting restaurants in the Sannomiya neighborhood during lunchtime.

If you are outside of Japan and still want to try Beef Ojyu, there are some Japanese restaurants and bento shops around the world that may offer the dish. It is also possible to make the dish at home with the right ingredients and recipe.

Health Benefits Of Beef Ojyu

Beef, the main component of Beef Ojyu, is a good source of protein and other essential nutrients. It is rich in zinc, which is important for body growth and maintenance, and selenium, an essential trace element that serves a variety of functions in your body. Beef is also an excellent source of iron, which is essential for blood formation and helps prevent anemia.

In addition, the broth used to cook the beef in Beef Ojyu contains dashi, a Japanese soup stock made from fish and seaweed. Dashi is low in calories and high in minerals such as iodine, which is important for thyroid function. The white wine used in the broth also contains antioxidants that can help protect against heart disease and certain types of cancer.

Furthermore, the side dishes that come with Beef Ojyu provide a variety of vitamins and minerals. Spinach, for example, is high in vitamin K, which helps with blood clotting and bone health. Carrots are rich in beta-carotene, which is converted into vitamin A in the body and is important for eye health. Mushrooms are a good source of B vitamins and minerals such as potassium.