One-Pot Japanese Gyudon

36 mins
Serves 2
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Directions

  1. 1Thinly slice the green onions.
  2. 2Thinly slice the green onions.
  3. 3Thinly slice the green onions.
  4. 4Wash your rice with water.
  5. 5Wash your rice with water.
  6. 6Wash your rice with water.
  7. 7In your rice cooker add your uncooked rice, beef, beef bone broth, soy sauce, mirin, dashi powder, yellow onion, and ginger.
  8. 8In your rice cooker add your uncooked rice, beef, beef bone broth, soy sauce, mirin, dashi powder, yellow onion, and ginger.
  9. 9In your rice cooker add your uncooked rice, beef, beef bone broth, soy sauce, mirin, dashi powder, yellow onion, and ginger.
  10. 10Cook for 30 minutes in your rice cooker.
  11. 11Cook for 30 minutes in your rice cooker.
  12. 12Cook for 30 minutes in your rice cooker.
  13. 13In a pot of boiling water, boil your eggs for six minutes, then immediately transfer to an ice bath to make jammy eggs.
  14. 14In a pot of boiling water, boil your eggs for six minutes, then immediately transfer to an ice bath to make jammy eggs.
  15. 15In a pot of boiling water, boil your eggs for six minutes, then immediately transfer to an ice bath to make jammy eggs.
  16. 16Once 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.
  17. 17Once 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.
  18. 18Once 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)
  • 10 oz thinly sliced eye of round beef (shabushabu)
  • 10 oz thinly sliced eye of round beef (shabushabu)
  • 0.66 cups jasmine rice, uncooked/raw
  • 0.66 cups jasmine rice, uncooked/raw
  • 0.66 cups jasmine rice, uncooked/raw
  • 0.33 cup beef bone broth
  • 0.33 cup beef bone broth
  • 0.33 cup beef bone broth
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp mirin
  • 1 tbsp mirin
  • 0.5 tsp dashi powder
  • 0.5 tsp dashi powder
  • 0.5 tsp dashi powder
  • 1 yellow onion
  • 1 yellow onion
  • 1 yellow onion
  • 0.5 tbsp ginger
  • 0.5 tbsp ginger
  • 0.5 tbsp ginger
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 green onion
  • 1 green onion
  • 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.