Incredibly easy ways to cook beef Misono Tokyo style

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Misono is a Japanese surname dating back to the 7th century AD of the royal families of the Misono and Kasahara clans.

Later on, in 1945, the serving manner where a culinarian cooks steak and other delicacies on the teppanyaki iron skillet and serves them to the customers across the counter was dubbed “Misono” cooking style.

The typical meat choice for this cuisine is beef, so I’ll talk about the beef Misono Tokyo style recipe in this article.

Apparently, Japanese and non-Japanese chefs in the other parts of the world have their own unique beef misono recipes. However, I’ll only tackle the most famous ones that are commonly served in teppanyaki restaurants in Tokyo.

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Different styles of beef misono

Let’s take a look at the first style of cooking, the beef Misono Tokyo style.

Beef misono tokyo style

Beef Misono Tokyo style recipe

Joost Nusselder
Beef Misono is considered a variation of the gyuudon cooking style. It's typically made with the thin beef sukiyaki cut.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 4 people


  • Cooking pot x2


  • 2 pounds beef sukiyaki cut
  • 1 cup water
  • 1/4 cup Kikkoman soy sauce
  • 1/2 tbsp mirin
  • 1/4 cup oyster sauce
  • 4 drops sesame oil depends on how strong you'd like the taste to be
  • 4 cups rice steamed
  • Csalt, pepper, sugar to taste (add this at the last minute of cooking)
  • 2 cloves garlic minced
  • 2 medium white onions chopped
  • 1/4 cup cornstarch
  • 1 tbsp sesame seeds toasted
  • 1/2 pound bean sprouts
  • 1 cup carrots
  • 1 cup green beans


  • Turn on the stove, set the pot atop, and set the temperature to medium-high. Pour in water, soy sauce, mirin, chopped garlic, and oyster sauce. Bring to a boil.
  • Add the beef slices and let it simmer for 4-5 minutes.
  • Toss chopped onions into the pot together with the beef and the soy sauce mix, then allow to simmer for a few more minutes or until the onions become translucent.
  • Cook the rice according to directions.
  • Adjust taste to your liking by adding salt, pepper, and sugar.
  • Dissolve a portion of the cornstarch in 1/2 cup of water and add to the mix in order to have a thicker sauce. Add more if you need the sauce to be a bit thicker.
  • Put the rice in individual bowls (fill it to the top) and top it with the beef Misono. Then add the stir-fried bean sprouts mix as additional toppings.
  • Sprinkle with toasted sesame seeds and serve.
Keyword Beef
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How to make beef misono tokyo style

You can always add a boiled egg and some corn to the dish for an extra sweet taste and some more body using the egg.

Now in my previous articles, I’ve mostly talked about teppanyaki style recipes. But there are certainly other recipes to try out, especially when you talk about Japanese cuisines and cooking styles.

Check out this video by YouTube user CookyMe:

Beef Misono (Beef and vegetable stir-fry) recipe

Here’s another beef Nisono variation that you should try.

This beef Misono recipe truly lives up to the title of this article because it’s indeed incredibly easy to cook and it’s also Tokyo style. This recipe is easier to cook compared to those teppanyaki-style foods, because…well, you don’t need a teppanyaki to cook it!

You just need a frying pan, other basic kitchen utensils, and that’s it. You’ll be on your merry way to making a Tokyo-style beef Misono with stir-fried vegetables and serving a wonderful meal to your family and friends!

So let’s take a look at it’s done.


• 2 tbsp soy sauce
• 1 tsp sugar
• 1 tsp sesame oil
• Pepper
• 1/2 kg beef, (use sirloin cut), sliced sukiyaki-style
• 1 tbsp vegetable oil
• 3 tbsp butter
• 2 cloves garlic, minced
• 1 medium white onion, sliced thinly
• 1 medium carrot, julienned
• 1/3 cup bean sprouts (togue)
• 4 cups rice, steamed
• 4 organic eggs, for toppings


  1. Grab a medium-sized mixing bowl and toss pepper, salt, sesame oil, sugar, and soy sauce into it, then mix thoroughly. Put the beef slices in it and marinate for about 20-25 minutes or overnight.
  2. Turn on the stove and place the cooking pan on top of it, then set heat to medium. Pour in oil and heat the butter. Toss in the bean sprouts, carrots, and onions, and stir-fry them for 2-3 minutes.
  3. Scrape the pan and put the vegetables to one side for a while, then increase the temperature. Add beef and sauté for 1 to 2 minutes.
  4. Toss all of the ingredients in the pan and stir-fry the beef until it’s cooked, then drizzle with salt and pepper.
  5. Prepare 4 small bowls and divide the rice between them equally. Add the beef Misono as toppings and add eggs while it’s still hot. Then serve.

If you’re going to be cooking Beef Misono, then check out these great cooking accessories as well

Beef Misono with bean sprouts, carrots, and cabbage toppings

Here’s another beef Misono Tokyo-style recipe that combines meat and vegetables evenly, so you can benefit from the nutritional value that this amazing recipe will give!

You may have noticed that the recipes have huge similarities with their ingredients. However, you can actually experiment with the side dishes, as well as replace the mirin with champagne or any other wine of your choice in case you want to enhance the taste of the recipe.

Instead of using bean sprouts, cabbage, and carrots, you could use eggplant (make an eggplant omelette with it), bitter gourd (stir-fried with scrambled eggs), or okra with fresh or steamed eggs.


For the Beef Misono:

• 500g beef sirloin, sliced thinly
• 2 cloves minced garlic
• 1 tbsp olive oil
• 1 tbsp mirin or white wine
• 3 tbsp sugar
• 3 tbsp butter
• 3 tbsp Kikkoman soy sauce
• Salt and pepper

For the side dish:

• Bean sprouts
• Carrots, thinly sliced
• Cabbage, thinly sliced
• Bean sprouts
• 3 cloves minced garlic
• 1 minced white onion
• 2 tbsp vegetable oil
• 1 tbsp butter
• 3 tbsp water
• 2 tsp sesame oil
• Salt and pepper


  1. Season beef sirloin with salt and pepper.
  2. Turn on the stove, put an iron skillet on top, set heat to medium-high, then heat up the olive oil and butter.
  3. Lay the beef slices onto the hot surface of the skillet and toss in the garlic with it too. Then saute for about 5 minutes or until it becomes tender and golden brown.
  4. Add the Kilkoman soy sauce, stirring thoroughly. Then turn off the stove.
  5. Get a separate pan and heat oil and butter in it over the stove, then saute garlic and onion.
  6. Toss in the sliced cabbage, carrots and bean sprouts, and stir-fry for 2-3 minutes.
  7. Add water, salt, pepper, and sesame oil. Mix thoroughly and turn off the stove after another 2 minutes.
  8. Prepare 4 small bowls and fill them to the top with rice. Put the beef Misono as toppings and the stir-fried vegetables, then serve.

Nutrition Facts

Servings per recipe: 4

Amount per serving:

• Calories: 492.0
• Total Fat: 27.9 g
• Cholesterol: 142.7 mg
• Sodium: 1,025.9 mg
• Total carbs: 9.3 g
• Dietary fiber: 2.2 g
• Protein: 49.1 g

Check out our teppanyaki buying guide for home grill plates and accessories.

Check out our new cookbook

Bitemybun's family recipes with complete meal planner and recipe guide.

Try it out for free with Kindle Unlimited:

Read for free

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.