One-Pot Japanese Gyudon
Directions
- 1Thinly slice the green onions.
- 2Wash your rice with water.
- 3In your rice cooker add your uncooked rice, beef, beef bone broth, soy sauce, mirin, dashi powder, yellow onion, and ginger.
- 4Cook for 30 minutes in your rice cooker.
- 5In a pot of boiling water, boil your eggs for six minutes, then immediately transfer to an ice bath to make jammy eggs.
- 6Once your rice cooker is done, in a bowl add half of the gyudon, one boiled egg, and top it off with half your green onions and enjoy.
Ingredients
- 10 oz thinly sliced eye of round beef (shabushabu)
- 0.66 cups 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
- 0.5 tbsp ginger
- 2 eggs
- 1 green onion
Equipment
rice cookerpotice bathbowl
Tips
- Adjustments made to typical recipes to make it lower calorie and higher protein.
- Boil eggs for 6 minutes and immediately transfer to an ice bath for jammy eggs.
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