Cheesy Gyudon (Beef Bowl)
Cheesy Gyudon (Beef Bowl)
Ingredients
- 1 yellow onion, sliced thinly
- 1 pound shaved beef, (sukiyaki or thinly sliced ribeye)
- 1 tablespoon granulated sugar
- 2 tablespoons sake
- 2 tablespoons mirin
- 1/4 cup soy sauce
- 1 teaspoon hondashi
- 1/2 cup water
- 1 1/2 cups shredded cheese, (cheddar, mozzarella, or a blend)
- 4 cups cooked rice, hot, for serving
Instructions
- 1
Add the thinly sliced yellow onion to the inner pot of your rice cooker, spreading it evenly across the bottom.
⏱️ 2 min
- 2
Carefully place the shaved beef on top of the onions, trying to separate any large clumps.
⏱️ 3 min
- 3
Evenly sprinkle the granulated sugar over the beef and onions.
⏱️ 1 min
- 4
Pour the sake over the ingredients in the pot.
⏱️ 1 min
- 5
Pour the mirin over the ingredients in the pot.
⏱️ 1 min
- 6
Pour the soy sauce over the ingredients in the pot.
⏱️ 1 min
- 7
Sprinkle the hondashi evenly over all the ingredients.
⏱️ 1 min
- 8
Pour the water into the pot with all the ingredients.
⏱️ 1 min
- 9
Using tongs, gently mix all the ingredients in the pot to ensure the beef is coated and the liquids are distributed.
⏱️ 2 min
- 10
Close the lid of the rice cooker and press the 'Start' or 'Cook' button to begin cooking. The cooking time will vary depending on your rice cooker model, typically around 20-25 minutes for a 'white rice' cycle, or until the beef is cooked through and onions are tender.
⏱️ 25 min
- 11
Once the cooking cycle is complete, open the lid and immediately add the shredded cheese directly into the hot beef and onion mixture in the rice cooker pot, spreading it evenly.
⏱️ 1 min
- 12
Close the lid again for 3-5 minutes to allow the residual heat to melt the cheese completely.
⏱️ 5 min
- 13
Open the lid, gently stir the melted cheese into the beef mixture, and serve the saucy, cheesy gyudon over individual bowls of hot cooked rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Gyudon (Beef Bowl)
- 1 yellow onion, sliced thinly
- 1 pound shaved beef, (sukiyaki or thinly sliced ribeye)
- 1 tablespoon granulated sugar
- 2 tablespoons sake
- 2 tablespoons mirin
- 1/4 cup soy sauce
- 1 teaspoon hondashi
- 1/2 cup water
- 1 1/2 cups shredded cheese, (cheddar, mozzarella, or a blend)
- 4 cups cooked rice, hot, for serving
Instructions
- 1
Add the thinly sliced yellow onion to the inner pot of your rice cooker, spreading it evenly across the bottom.
⏱️ 2 min - 2
Carefully place the shaved beef on top of the onions, trying to separate any large clumps.
⏱️ 3 min - 3
Evenly sprinkle the granulated sugar over the beef and onions.
⏱️ 1 min - 4
Pour the sake over the ingredients in the pot.
⏱️ 1 min - 5
Pour the mirin over the ingredients in the pot.
⏱️ 1 min - 6
Pour the soy sauce over the ingredients in the pot.
⏱️ 1 min - 7
Sprinkle the hondashi evenly over all the ingredients.
⏱️ 1 min - 8
Pour the water into the pot with all the ingredients.
⏱️ 1 min - 9
Using tongs, gently mix all the ingredients in the pot to ensure the beef is coated and the liquids are distributed.
⏱️ 2 min - 10
Close the lid of the rice cooker and press the 'Start' or 'Cook' button to begin cooking. The cooking time will vary depending on your rice cooker model, typically around 20-25 minutes for a 'white rice' cycle, or until the beef is cooked through and onions are tender.
⏱️ 25 min - 11
Once the cooking cycle is complete, open the lid and immediately add the shredded cheese directly into the hot beef and onion mixture in the rice cooker pot, spreading it evenly.
⏱️ 1 min - 12
Close the lid again for 3-5 minutes to allow the residual heat to melt the cheese completely.
⏱️ 5 min - 13
Open the lid, gently stir the melted cheese into the beef mixture, and serve the saucy, cheesy gyudon over individual bowls of hot cooked rice.
⏱️ 2 min