One-Pot Rice Cooker Gyudon

Ingredients

• 10 oz eye of round beef (thinly sliced shabushabu style)
• 0.67 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 (boiled for 6 minutes)
• 1 green onion (thinly sliced)

Steps

1. 1

   Thinly slice the green onions for topping and set aside.

2. 2

   Wash the jasmine rice with water until the water runs clear, then drain.

3. 3

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

4. 4

   Set the rice cooker to its standard cooking cycle (approximately 30 minutes).

5. 5

   While the rice cooks, bring a pot of water to a boil. Carefully add the eggs and boil for exactly 6 minutes.

6. 6

   Immediately transfer the eggs to an ice bath to stop the cooking process and create jammy yolks. Peel once cooled.

7. 7

   Once the rice cooker cycle is complete, fluff the mixture. Divide the gyudon into two bowls.

8. 8

   Top each bowl with one jammy egg and half of the sliced green onions before serving.

Notes

Macros per serving: 528 Calories, 47g Protein, 59g Carbs, 10g Fat. This recipe uses eye of round to keep the fat content low while maintaining high protein.

Nutrition per serving

• high-protein
• weight-loss
• healthy
• rice cooker
• main dish
• Japanese
• meal prep