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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Slice the onion and chop the spring onions, then set aside.
Crack two eggs into a bowl and beat well.
Mix all the sauce ingredients together in a separate bowl.
Heat vegetable or sunflower oil in a small pan over medium heat. Add the onion and fry for a few minutes until softened.
Add the beef and cook until it changes colour, then pour in half of the sauce and let it reduce until glossy and slightly thickened.
Pour the eggs into the pan and let the bottom set. Gently push the eggs inwards from the edges, then drizzle the remaining sauce over the top.
Cook until your preferred doneness. Turn off the heat when the egg is about 80% cooked and let the residual heat finish it off.
Finish with sesame seeds and spring onions, and serve with rice.
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For a silkier texture, turn off the heat when the eggs are about 80% cooked and let the residual heat finish cooking.
Can I use a different type of meat?
Yes, you can substitute beef with chicken or pork, adjusting cooking times as needed.
What if I don't have mirin?
You can substitute mirin with a mixture of sugar and rice vinegar.
How can I make the dish spicier?
Add a pinch of chili flakes or a dash of hot sauce to the sauce mixture.
Can I prepare the sauce in advance?
Yes, you can mix the sauce ingredients ahead of time and store them in the refrigerator for up to a day.
Is there a substitute for sake?
You can use dry sherry or white wine as a substitute for sake.
