Rice Cooker Gyudon

Ingredients

• 1 large Onion (Thinly sliced)
• 0.5 lb Beef (Thinly sliced beef suitable for gyudon)
• 2 cup White rice (Uncooked; rinse before cooking)
• 2 tsp Dashida powder (Korean beef seasoning powder)
• 3 tbsp Soy sauce
• 2 tbsp Mirin
• 1 tsp Sugar
• 1 tsp Sake (Optional)
• Water (Use the amount recommended by your rice cooker for 2 cups of rice; the source does not specify an amount)
• 4 Eggs (Amount not specified; estimate one egg per serving)

Steps

1. 1

   Thinly slice the onion and beef. Rinse the uncooked rice until the water runs mostly clear.

2. 2

   Add the rinsed rice to the rice cooker. Add the amount of water specified by your rice cooker for 2 cups of rice, taking care not to exceed the cooker’s recommended liquid level.

3. 3

   Add the sliced onion and beef to the rice cooker with the rice.

4. 4

   Add the Dashida powder, soy sauce, mirin, sugar, and optional sake. Stir or distribute the seasonings as evenly as possible without compacting the rice.

5. 5

   Close the rice cooker and cook using the regular white-rice setting, or until the rice is tender and the beef is fully cooked. The beef should reach 160°F / 71°C for ground beef or 145°F / 63°C for whole-muscle beef, according to the cut used.

6. 6

   When the cooking cycle finishes, let the contents rest for about 5 minutes, then gently fluff the rice and mix the beef, onion, and seasoning through it.

7. 7

   Serve the gyudon hot in bowls and top each serving with an egg. Use fully cooked eggs if desired or if serving anyone at higher risk from foodborne illness.

Notes

The post provides an ingredient list but says the full recipe is on the creator’s blog, so rice-cooker liquid amount, cooking setting, and egg preparation are not specified. Do not open the rice cooker during cooking unless the manufacturer’s instructions allow it.

Nutrition per serving

• main
• Japanese-inspired
• rice cooker
• one-pot
• beef
• savory-sweet
• weeknight meal