Introducing Beef Ojyu
Beef Ojiu is a type of Japanese beef stew that has been enjoyed in that country for generations. It originated in the Kansai region and is considered a traditional dish.Boiled tender parts of beef with potatoes, onions, carrots and mushrooms. Sweet and savory broth with vegetables. The name “ojyu” comes from the Japanese word “osuimono” which means “thick soup with ingredients”.
Boiled tender parts of beef with potatoes, onions, carrots and mushrooms. Sweet and savory broth with vegetables. The name “ojyu” comes from the Japanese word “osuimono” which means “thick soup with ingredients”.
Over the years, regional variations of beef ojyu developed. Locally available ingredients formed the basis for them. The classic preparation has remained a staple in households and restaurants across Japan for generations. The rich, flavorful broth is often served alongside a bowl of rice or udon noodles. This creates a satisfying one-pot meal.
Ingredients
The main ingredients in beef ojyu are thin slices of beef, onions, oyster sauce, and vegetables
Beef – Thinly sliced beef is used, usually a tender cut like sirloin or ribeye. The beef is cut against the grain into bite-sized pieces.
Onions – Thinly sliced yellow or white onions cooked until translucent and caramelized. Onions add sweetness.
– Oyster Sauce – Oyster sauce is the main ingredient that gives beef ouju its distinctive flavor. Oyster sauce adds saltiness and umami.
– Vegetables – Common additions are carrots, bell peppers, bamboo shoots or Chinese broccoli. Vegetables add freshness and texture.
Beef meat- The soft meat of beef should be cut into small thin pieces.
-Cut onions and mix turmeric and sweet in it.
Oyster Sauce – The main ingredient of beef ojyu is oyster sauce which gives it its distinct flavor. Saltiness and umami should be added to oyster sauce.
Cooking Method
Beef ojju is made by boiling beef in broth with as much onion as beef. Below are the step-by-step instructions for cooking beef ojju at home.
1. Cut 1 pound beef chuck or round into 1-inch cubes. Choose a tender cut of beef with good marbling for the best texture.
2. Take two onions and cut them in half. You can also use other alliums like shallots or leeks.
3. Heat 2 tablespoons of oil in a large pot or dutch oven over medium-high heat. Add the sliced onions and cook for 5-7 minutes until translucent and fragrant.
4. Add the cubed beef to the pot and stir to coat with oil. Sear the beef for 2-3 minutes per side until well browned.
5. Pour in 4 cups of low-sodium beef broth and bring it to a boil. Then reduce heat and simmer for 45-60 minutes.
6. Season with salt and pepper to taste. For extra flavor, you can add garlic, ginger, spices, soy sauce, mirin, or sake.
7. Once the beef is very tender, taste and adjust seasonings as needed.
8. Serve hot in deep bowls with chopped scallions or shredded cabbage on top. Enjoy with a bowl of steamed rice.
This classic Japanese dish needs to be simmered for a long time to bring out the umami flavor. Finally, the tender of beef is cooked in a delicious onion broth.
Nutrition
Beef ouju is known for its nutritional and health benefits. The ingredients in roast beef, potatoes and onions provide plenty of vitamins and nutrients.
Protein – Beef contains all 9 essential amino acids and plenty of protein. A 4-ounce serving of beef ouzo contains about 25 grams of protein. Protein is important for your health, a healthy immune system for muscles.
IRON-Beef contains heme iron, which the body absorbs more easily than non-heme iron from plants. Iron carries oxygen to the blood and supports healthy red blood cell formation. Just one serving of beef ojyu provides around 15% of your recommended daily intake for iron.
Zinc-Zinc is a mineral that boosts immune health and supports wound healing. It also maintains taste buds and vision health. A serving of beef ojyu delivers around 25% of your daily zinc needs.
B vitamin-Beef ojyu contains energy-boosting B vitamins. These include niacin, vitamin B6, and vitamin B12. They support metabolism. These assist in converting food into cellular fuel.
Potassium: The potatoes in beef ojyu provide a healthy dose of potassium. This mineral is key for nerve signaling, fluid balance, and controlling blood pressure. One serving contains around 600 mg of potassium.
Beef ojyu is a high protein, nutrient dense one-bowl meal. It offers a well-rounded nutritional profile. It delivers key vitamins and minerals to support overall health. The mix of hearty beef and starchy, green veggies makes this a satisfying dish. It also has health benefits.
Pairings
You can pair beef ojyu with a variety of sides and drinks that complement its rich, savory flavor. Here are some excellent options:
Rice – A bowl of steaming white or brown rice is a classic pairing. The rice soaks up the delicious juices. It provides a perfect bland canvas for the intensely flavored beef.
Miso soup – The light, salty, umami flavors of miso soup balance out the hearty beef. Be sure to get miso soup with lots of toasted wakame seaweed.
Salad – A fresh salad with a light vinaigrette is a bright counterpoint to the rich meat. Spinach, arugula, shredded cabbage, or kale are all good choices.
Vegetables – Grilled asparagus, broccoli, or green beans add color and nutrition. For an authentic Japanese flair, try okra or sweet potatoes.
Beer – A pint of cold beer washes down ojyu nicely. Pale ales, blonde ales, wheat beers, and lagers are all good options.
Sake – Sipping warm or chilled sake is a wonderful complement, cutting through the oiliness. Junmai ginjo sake pairs particularly well.
Green tea – Brew a pot of genmaicha or sencha green tea. The subtle, vegetal flavors prepare the palate for the beef.
With so many possibilities, part of the fun is finding your own perfect combination. Enjoy it with tender, juicy beef ojyu
