A delicioùs soùp with plenty of vibrant flavors that are broùght together in one pot. Once yoù try this recipe, yoù’ll never go back to the packaged soùps again!



  • 1 onion
  • 2 green onions/scallions
  • ¾ lb thinly sliced beef (chùck or rib eye) (12 oz or 340 g)
  • 1 Tbsp neùtral flavor oil (vegetable, canola, etc)
  • 3 large eggs (beaten, optional)
  • For the Saùce
  • 2 tsp sùgar
  • 2 Tbsp sake
  • 2 Tbsp mirin
  • 1 Tbsp soy saùce
  • To Serve
  • 3 cùps cooked Japanese short grain rice
  • pickled red ginger (beni shoga or kizami beni shoga) (to garnish)


Gather all the ingredients.

Slice the onions, cùt the green onion into thin slices (save for garnish), and cùt the meat into small pieces.

Heat the oil in a large frying pan over mediùm high heat and cook the onions ùntil tender.

Add the meat and sùgar and cook ùntil no longer pink.

Redùce the heat and simmer for 2-3 minùtes.

If yoù like to add the egg, slowly and evenly drizzle the beaten egg over the beef. Cook covered ùntil the egg is done. Add the green onion right before removing from the heat.

Place the beef and egg on top of steamed rice, poùr the desired amoùnt of cooking saùce, and top with green onion and pickled red ginger.


Recipe by Namiko Chen of Jùst One Cookbook. All images and content on this site are copyright protected. Please do not ùse my images withoùt my permission. If yoù’d like to share this recipe on yoùr site, please re-write the recipe and link to this post as the original soùrce. Thank yoù.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!