We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
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 until softened.
Add the beef and cook until it changes color, 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.
Want to keep this recipe for later? We can email it to you!
Take the pan off the heat at about 80% cooked for silky, slightly undercooked eggs.
Can I use a different type of oil?
Yes, you can use any neutral oil like canola or grapeseed oil.
What type of beef should I use?
Thinly sliced beef works best for this recipe.
Can I substitute sake?
You can substitute sake with dry sherry or white wine.
How do I know when the eggs are 80% cooked?
The eggs should be mostly set but still slightly runny on top.
Is it necessary to use both soy sauce and dark soy sauce?
Using both adds depth of flavor, but you can use just regular soy sauce if needed.
