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Beef misono tokyo style
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Beef misono Tokyo style recipe

The beef misono is considered one of the variations of the Gyuudon cooking style and is typical with the thin beef sukiyaki cut.
Course Main Course
Cuisine Japanese
Keyword Beef
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Joost Nusselder
Cost $20


  • 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 like the taste to be)
  • 4 cups rice steamed
  • salt, 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 boil.
  • Add the beef slices and let simmer for 4 – 5 minutes.
  • Toss chopped onions into the pot together with 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.