Sesame Beef Ochazuke

Rice topped with tender slices of beef marinated in a rich and fragrant sesame sauce. Everything is covered with genmaicha—green tea blended with toasted and popped brown rice. It's delicious!

Sesame Beef Ochazuke
Photographed by Yoshitaka Matsumoto

Recipe by
Hiromitsu Nozaki



Rice & Noodles




Calorie count is per serving.
Excludes time needed to marinate the beef.

Ingredients (Serves 2)

  • 2 bowls cooked rice (hot) (approx. 300 g)
  • 100 g thinly sliced beef (for shabu-shabu; 1.8-2.5 mm thick)

    *Use lean cuts such as beef round or rump.

  • [Sesame sauce]

    • 2 tbsp sesame paste
    • 2 tbsp soy sauce
    • 1 tsp mirin
  • Genmaicha, as needed

    *Preferably containing matcha. Use sencha if you prefer.

  • Mitsuba, as needed



Fill a pot with water and bring to a gentle simmer. Add 2-3 slices of beef and use cooking chopsticks to swish the slices around. When the color changes, remove and plunge them in water. Cook the remaining slices of beef in the same way.


Cooking the beef at a rolling boil will make it tough, so slow-cook the beef in barely simmering water. When plunging the beef in water, make sure the water is not too cold—this will harden the fat, resulting in an unpleasant texture.


Combine the [Sesame sauce] ingredients in a bowl. Thoroughly drain the beef slices and add to the sauce. Marinate the beef for about 15-20 minutes.


Cut the mitsuba into 2-3 cm lengths. Arrange the rice in individual bowls and top with the marinated beef and mitsuba. Serve with freshly brewed genmaicha. Pour the tea over the rice before eating.


[Genmaicha recommended for making ochazuke]
Genmaicha is green tea blended with toasted and popped brown rice. Nutty and full of flavor, it balances out well with the ochazuke ingredients. Furthermore, using genmaicha containing matcha will enhance the aroma and give the dish a beautiful green hue.