Japanese Gyudon One-Pot Rice Cooker Recipe
A hearty Japanese beef bowl cooked entirely in a rice cooker. Thinly sliced eye‑of‑round beef simmers with jasmine rice, beef bone broth, soy sauce, mirin and dashi, then is topped with soft‑boiled eggs and fresh scallions for a protein‑rich, low‑calorie dinner ready in under an hour.
Recipe by Joe Chu· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 10 oz eye of round beef
- 0.67 cup jasmine rice
- 0.33 cup beef bone broth
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1/2 tsp dashi powder
- 1 yellow onion
- 1/2 tbsp ginger
- 2 egg
- 1 scallion
Instructions
- 1Thinly slice the scallions and set aside for garnish.
- 2Rinse the jasmine rice under cold water until the water runs clear, then drain.
- 3Peel the yellow onion and cut it into thin wedges.
- 4Measure the beef bone broth, soy sauce, mirin, and dashi powder; set them aside.
- 5Place the rinsed rice in the rice cooker bowl, then add the sliced beef, onion wedges, ginger, broth mixture, and the measured seasonings.
- 6Close the rice cooker lid and select the regular white‑rice cooking setting (approximately 30 minutes).
- 7While the rice cooker works, bring a pot of water to a rolling boil, gently lower the eggs, and boil for exactly 6 minutes.
- 8Immediately transfer the boiled eggs to an ice‑water bath for 2 minutes, then peel and set aside.
- 9When the rice cooker signals that cooking is complete, gently fluff the rice and beef mixture with a wooden spoon to distribute the flavors.
- 10Divide the gyudon evenly into two serving bowls, top each bowl with a peeled soft‑boiled egg (halved if desired) and a generous sprinkle of the sliced scallions, then serve hot.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Rinse rice thoroughly
Rinse the jasmine rice under cold water until the water runs clear before adding it to the cooker.
Exact egg timing
Boil the eggs for exactly 6 minutes, then cool in an ice‑water bath for 2 minutes before peeling.
Fluff after cooking
When the rice cooker signals completion, gently fluff the rice and beef mixture with a wooden spoon.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Japanese Gyudon One-Pot Rice Cooker?
- About 46 minutes in total: 10 minutes of prep and 36 minutes of cooking.
- How many servings does this Japanese Gyudon One-Pot Rice Cooker recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Japanese Gyudon One-Pot Rice Cooker recipe come from?
- It was shared by Joe Chu on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.