One-Pot Rice Cooker Japanese Gyudon

Ingredients

• 10 oz Thinly sliced eye of round beef (Shabu-shabu style)
• 0.667 cup Jasmine rice (Uncooked/raw)
• 0.333 cup Beef bone broth
• 2 tbsp Soy sauce
• 1 tbsp Mirin
• 0.5 tsp Dashi powder
• 1 Yellow onion
• 0.5 tbsp Ginger
• 2 Eggs (Boil for 6 minutes)
• 1 Green onion (Thinly sliced)
• Water (For washing the rice, boiling the eggs, and making the ice bath)

Steps

1. 1

   Thinly slice the green onion and set it aside for topping.

2. 2

   Wash the uncooked jasmine rice with water.

3. 3

   Add the washed rice, thinly sliced beef, beef bone broth, soy sauce, mirin, dashi powder, yellow onion, and ginger to the rice cooker.

4. 4

   Cook the beef-and-rice mixture in the rice cooker for 30 minutes.

5. 5

   While the rice cooks, bring a pot of water to a boil. Add the eggs and boil them for 6 minutes.

6. 6

   Immediately transfer the boiled eggs to an ice bath so they become jammy.

7. 7

   When the rice cooker finishes, divide the gyudon between two bowls, placing half in each bowl.

8. 8

   Top each bowl with one boiled egg and half of the sliced green onion. Serve and enjoy.

Notes

The source states macros per serving of approximately 528 calories, 47 g protein, 59 g carbohydrates, and 10 g fat. The description does not specify the amount of water for washing, boiling, or the ice bath.

Nutrition per serving

• main
• Japanese-inspired
• gyudon
• rice cooker
• one-pot
• high-protein
• low-calorie
• meal prep