Rice Cooker Steamed Pork and Onion
Rice Cooker Steamed Pork and Onion
Ingredients
For the Rice
- 2 cups short-grain white rice
- 2 1/2 cups water
For the Pork and Onion Packet
- 1 pound pork belly, sliced 1/4-inch thick
- 1 yellow onion, sliced
- 1 sheet baking paper, large
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 teaspoon dashi powder
- 1 teaspoon sesame oil
Instructions
- 1
Wash the short-grain white rice thoroughly under cold running water until the water runs clear. Transfer the washed rice to the rice cooker pot. Add 2 1/2 cups of water to the rice cooker pot.
⏱️ 5 min
- 2
Lay out a large sheet of baking paper on a clean surface. Arrange the sliced pork belly and sliced yellow onion in the center of the baking paper.
⏱️ 3 min
- 3
In a small bowl, whisk together the soy sauce, mirin, dashi powder, and sesame oil until well combined.
⏱️ 2 min
- 4
Pour the prepared sauce evenly over the pork and onions on the baking paper. Carefully fold and crimp the edges of the baking paper to create a sealed packet, ensuring no sauce can escape.
⏱️ 3 min
- 5
Gently place the sealed pork and onion packet directly on top of the raw rice in the rice cooker pot. Close the rice cooker lid and select the "Steam" function or a standard rice cooking cycle. Allow the rice cooker to complete its cycle.
⏱️ 30 min
- 6
Once the rice cooker cycle is complete, carefully open the lid. Using tongs or oven mitts, remove the hot pork and onion packet from the rice cooker. Be cautious of steam.
⏱️ 1 min
- 7
Fluff the cooked rice in the rice cooker pot with a spatula or rice paddle. Open the pork and onion packet and carefully transfer the contents over the fluffy rice. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Cooker Steamed Pork and Onion
Ingredients
For the Rice
- 2 cups short-grain white rice
- 2 1/2 cups water
For the Pork and Onion Packet
- 1 pound pork belly, sliced 1/4-inch thick
- 1 yellow onion, sliced
- 1 sheet baking paper, large
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 teaspoon dashi powder
- 1 teaspoon sesame oil
Instructions
- 1
Wash the short-grain white rice thoroughly under cold running water until the water runs clear. Transfer the washed rice to the rice cooker pot. Add 2 1/2 cups of water to the rice cooker pot.
⏱️ 5 min - 2
Lay out a large sheet of baking paper on a clean surface. Arrange the sliced pork belly and sliced yellow onion in the center of the baking paper.
⏱️ 3 min - 3
In a small bowl, whisk together the soy sauce, mirin, dashi powder, and sesame oil until well combined.
⏱️ 2 min - 4
Pour the prepared sauce evenly over the pork and onions on the baking paper. Carefully fold and crimp the edges of the baking paper to create a sealed packet, ensuring no sauce can escape.
⏱️ 3 min - 5
Gently place the sealed pork and onion packet directly on top of the raw rice in the rice cooker pot. Close the rice cooker lid and select the "Steam" function or a standard rice cooking cycle. Allow the rice cooker to complete its cycle.
⏱️ 30 min - 6
Once the rice cooker cycle is complete, carefully open the lid. Using tongs or oven mitts, remove the hot pork and onion packet from the rice cooker. Be cautious of steam.
⏱️ 1 min - 7
Fluff the cooked rice in the rice cooker pot with a spatula or rice paddle. Open the pork and onion packet and carefully transfer the contents over the fluffy rice. Serve immediately.
⏱️ 1 min