One-Pot Rice Cooker Japanese Gyudon
One-Pot Rice Cooker Japanese Gyudon
Ingredients
For the Gyudon
- 1 pound eye of round beef, thinly sliced (shabushabu style)
- 1 1/3 cups jasmine rice, uncooked/raw
- 2/3 cup beef bone broth
- 4 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon dashi powder
- 2 yellow onion, sliced into half-moon shapes
- 1 tablespoon ginger, minced
For the Toppings
- 4 eggs
- 2 green onions, thinly sliced
Instructions
- 1
Thinly slice the green onions and set aside for topping. Slice the yellow onions into half-moon shapes.
⏱️ 5 min
- 2
Add the uncooked jasmine rice to your rice cooker pot. Pour water over the rice, wash it thoroughly by hand, and then drain the cloudy water. Repeat this process until the water runs clearer, typically 2-3 times.
⏱️ 3 min
- 3
Into the washed rice in the rice cooker pot, add the beef bone broth, soy sauce, mirin, dashi powder, sliced yellow onions, minced ginger, and thinly sliced eye of round beef. Distribute the ingredients evenly over the rice.
⏱️ 5 min
- 4
Close the lid of the rice cooker. Cook the mixture for 30 minutes using your rice cooker's standard cooking cycle for white rice.
⏱️ 30 min
- 5
While the gyudon is cooking, bring a pot of water to a rolling boil. Carefully place the 4 eggs into the boiling water and boil them for six minutes. Immediately after boiling, transfer the eggs to an ice bath to stop the cooking process and create jammy eggs. Once cooled, peel the eggs.
⏱️ 10 min•🌡️ 212
- 6
Once the rice cooker is done, open the lid. Stir the cooked gyudon mixture in the rice cooker pot to combine all ingredients thoroughly.
⏱️ 2 min
- 7
To serve, divide the gyudon evenly into four serving bowls. Take one peeled jammy boiled egg, cut it in half, and place it on top of each serving of gyudon. Top each bowl with a portion of the thinly sliced green onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Rice Cooker Japanese Gyudon
For the Gyudon
- 1 pound eye of round beef, thinly sliced (shabushabu style)
- 1 1/3 cups jasmine rice, uncooked/raw
- 2/3 cup beef bone broth
- 4 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon dashi powder
- 2 yellow onion, sliced into half-moon shapes
- 1 tablespoon ginger, minced
For the Toppings
- 4 eggs
- 2 green onions, thinly sliced
Instructions
- 1
Thinly slice the green onions and set aside for topping. Slice the yellow onions into half-moon shapes.
⏱️ 5 min - 2
Add the uncooked jasmine rice to your rice cooker pot. Pour water over the rice, wash it thoroughly by hand, and then drain the cloudy water. Repeat this process until the water runs clearer, typically 2-3 times.
⏱️ 3 min - 3
Into the washed rice in the rice cooker pot, add the beef bone broth, soy sauce, mirin, dashi powder, sliced yellow onions, minced ginger, and thinly sliced eye of round beef. Distribute the ingredients evenly over the rice.
⏱️ 5 min - 4
Close the lid of the rice cooker. Cook the mixture for 30 minutes using your rice cooker's standard cooking cycle for white rice.
⏱️ 30 min - 5
While the gyudon is cooking, bring a pot of water to a rolling boil. Carefully place the 4 eggs into the boiling water and boil them for six minutes. Immediately after boiling, transfer the eggs to an ice bath to stop the cooking process and create jammy eggs. Once cooled, peel the eggs.
⏱️ 10 min•🌡️ 212 - 6
Once the rice cooker is done, open the lid. Stir the cooked gyudon mixture in the rice cooker pot to combine all ingredients thoroughly.
⏱️ 2 min - 7
To serve, divide the gyudon evenly into four serving bowls. Take one peeled jammy boiled egg, cut it in half, and place it on top of each serving of gyudon. Top each bowl with a portion of the thinly sliced green onions.
⏱️ 5 min