What Is Beef Ojyu? An In-Depth Look at This Japanese Beef Dish

Beef ojyu is a classic Japanese beef dish that has been beloved for generations. In this article we’ll take an in-depth look at what exactly beef ojyu is the history behind it, how it’s made, and why it has remained such an iconic part of Japanese culinary culture.

What is Beef Ojyu?

Beef ojyu (pronounced oh-joo) is a rice dish made with tender slices of beef simmered in a sweet and savory sauce, served over a bowl of steamed rice. It originated during the Meiji Period in Japan as a popular fast food item

The dish consists of thin slices of beef brisket or chuck that are slowly braised in a mixture of soy sauce, mirin, sake, and sugar. This results in extremely tender beef that is fall-apart tender and infused with a rich umami flavor from the braising liquid. The beef is served atop a generous bowl of steamed Japanese rice and often garnished with chopped scallions. The rice absorbs the delicious sauce as you eat the dish, adding great texture and flavor.

While the ingredients are simple, the technique of slow braising allows the beef to become meltingly tender while developing tremendous depth of flavor. It’s a classic example of how a few simple Japanese ingredients can be transformed into an incredible dish through proper cooking technique.

The Origins and History of Beef Ojyu

Beef ojyu originated during the Meiji period in Japan (1868-1912) after the opening of the nation’s ports led to an influx of foreign influence, including new cooking techniques and ingredients like beef. Beef was not widely eaten in Japan prior to this period due to Buddhist prohibitions against eating large livestock.

During the late 1800s, beef ojyu started gaining popularity as an inexpensive, fast, and tasty lunch option. Urban workers needed something affordable, quick, and portable to eat during their short lunch breaks. Vendors started selling beef ojyu from mobile food carts and small restaurants near train stations and places of work. It was an early form of Japanese fast food.

The dish likely derived its name from a phonetic adaptation of the English words “beef stew.” The use of tender beef slices rather than chunks or cubes differentiated it from Western-style stews. The dish proved so popular that specialized beef ojyu-ya restaurants began popping up throughout Japan, serving this beef rice dish exclusively.

Over the years, beef ojyu has remained a staple of home cooking and budget-friendly “working man’s food” in Japan. Even as food trends come and go, this hearty, saucy beef dish continues to hold an important place in Japanese food culture.

How Traditional Beef Ojyu is Made

Making traditional beef ojyu is a simple process, though the gentle simmering results in incredibly rich flavor. Here is an overview of how it’s made:

Ingredients:

• Sliced beef – Usually brisket or chuck roast, sliced very thinly across the grain
• Dashi stock – A Japanese stock made with kombu (kelp) and katsuobushi (bonito flakes)
• Soy sauce
• Mirin – A sweet Japanese rice cooking wine
• Sake – Japanese rice wine
• Sugar
• Scallions, for garnish

Cooking Method:

• The beef is sliced very thinly, often partially frozen to make it easier to slice. This ensures quick, even cooking.

• The dashi, soy sauce, mirin, sake, and sugar are combined in a pot and brought to a gentle simmer to create the cooking liquid.

• The beef slices are added to the hot liquid and simmered for 1-2 hours until extremely tender.

• Towards the end, the scallions are added to lightly cook and infuse their flavor.

• The beef and sauce are spooned over hot cooked Japanese rice in a bowl and garnished with more scallions.

The key is the long, gentle simmer which allows the beef to become fall-apart tender while the flavors concentrate and meld. The sauce develops into a rich glaze that coats each grain of rice.

Regional Variations of Ojyu

While the standard version of beef ojyu is consistent throughout Japan, certain regions have their own trademark ways of preparing the dish. Here are some of the most common regional ojyu variations:

• Hokkaido – Uses local potatoes and butter in the cooking liquid for richness
• Tokyo – Features thinner slices of premium beef like sirloin
• Osaka – Adds grated yam and simmered longer for very soft beef
• Okinawa – Uses local goya (bittermelon) instead of beef
• Kyushu – Flavors with miso and simmered cabbage along with beef

So while the core concept remains the same, locals often customize ojyu recipes to reflect the tastes and ingredients of their specific region. Traveling through Japan offers an opportunity to sample the diversity of ojyu preparations.

Why Beef Ojyu Remains an Iconic Japanese Food

There are several key reasons why humble beef ojyu has remained so beloved and iconic in Japan over the decades:

Simple, foolproof preparation – With only a few ingredients and easy cooking method, it’s accessible for anyone to make at home. If you can make rice and simmer beef, you can make a satisfying ojyu.

Ultimate comfort food – The soft, richly sauced beef over steaming rice is pure comfort in a bowl. It’s deeply satisfying and hits the spot on a cold day.

Nostalgic connections – For many Japanese, ojyu tastes like home and childhood. Its long history gives it nostalgic resonance.

Adaptable and customizable – While the basic formula is unchanged, cooks can tweak components like beef cuts, cooking liquid flavors, vegetables, etc. to make it their own.

Quintessential Japanese flavors – The central ingredients like dashi, soy, mirin, and sake make it a tasty representation of Japanese flavor profiles.

At the end of the day, nothing satisfies quite like a homey bowl of tender beef and savory rice. For an uncomplicated dish to have remained relevant for over a century is a testament to the enduring appeal of beef ojyu in Japanese food culture.

How to Make Beef Ojyu at Home

Want to recreate this Japanese classic at home? Here is an authentic beef ojyu recipe to try in your own kitchen:

Ingredients:

• 10 oz very thinly sliced beef (chuck roast or brisket)
• 3 cups dashi stock
• 1⁄4 cup soy sauce
• 3 tbsp sake
• 3 tbsp mirin
• 2 tbsp sugar
• 2 cups cooked Japanese short-grain rice
• 4 scallions, thinly sliced

Instructions:

1. Slice the beef against the grain into very thin slices. Partially freezing the beef makes it easier to slice thinly.

2. In a medium pot, combine the dashi, soy sauce, sake, mirin and sugar. Bring to a gentle simmer over medium heat.

3. Add the sliced beef and simmer gently for 1 1⁄2 to 2 hours. Skim any foam that rises to the surface.

4. After 1 1⁄2 hours, add the sliced scallions and continue simmering 30 minutes until beef is fall-apart tender.

5. Divide the cooked rice into bowls. Top with the simmered beef and sauce. Garnish with more sliced scallions.

6. Serve hot and enjoy this classic Japanese comfort food!

With a few simple ingredients and some simmer time, you can create an amazing beef ojyu at home for a satisfying meal. The beef comes out melt-in-your-mouth tender and infused with rich Japanese flavors. It’s simple soul food at its finest.

So grab some sliced beef, whip up a batch of dashi, and transport your tastebuds to Japan with every comforting spoonful of beef ojyu. This classic dish never goes out of style.