One Pot Rice Cooker Japanese Gyudon

Ingredients

• 10 oz eye of round beef (thinly sliced shabushabu style)
• 0.66 cup jasmine rice (uncooked/raw)
• 0.33 cup beef bone broth
• 2 tbsp soy sauce
• 1 tbsp mirin
• 0.5 tsp dashi powder
• 1 yellow onion (sliced)
• 0.5 tbsp ginger (minced or grated)
• 2 eggs (for jammy eggs)
• 1 green onion (thinly sliced for topping)

Steps

1. 1

   Prepare the aromatics by thinly slicing the green onions for garnish and slicing the yellow onion for the rice cooker.

2. 2

   Wash the jasmine rice thoroughly with water until the water runs clear to remove excess starch.

3. 3

   In the inner pot of your rice cooker, combine the washed rice, thinly sliced beef, beef bone broth, soy sauce, mirin, dashi powder, sliced yellow onion, and ginger.

4. 4

   Close the lid and set the rice cooker to its standard cycle or for 30 minutes. Ensure the beef is spread out to cook evenly.

5. 5

   While the rice is cooking, bring a pot of water to a boil. Carefully lower the eggs into the boiling water and cook for exactly 6 minutes. Immediately transfer the eggs to an ice bath to stop the cooking process and create jammy yolks. Once cooled, peel the eggs.

6. 6

   Once the rice cooker cycle is complete, fluff the rice and beef mixture. Divide the gyudon into two bowls, top each with one jammy egg and half of the sliced green onions.

Notes

If your rice cooker finishes early or the rice seems dry, you may need to add a splash more broth or water, as different rice cooker models handle moisture differently. Macros per serving provided by author: 528 Calories, 47g Protein, 59g Carbs, 10g Fat.

Nutrition per serving

• high-protein
• low-calorie
• weight-loss
• rice cooker
• Japanese
• main dish
• easy dinner
• one-pot