Marion's Gyudon Rice Cooker Bowl Recipe

Name: Marion's Gyudon Rice Cooker Bowl Recipe
Yield: 2 servings
Ingredients: 1 cup Japanese short-grain rice, rinsed and drained; 1 cup water; 1 tsp dashi powder (Japanese soup stock); 2 tbsp soy sauce; 2 tbsp mirin; 1 tsp sugar; 1/2 large brown onion, thinly sliced; 300 g thinly sliced beef (chuck or ribeye, the kind used for hot pot or shabu-shabu); 2 spring onions (scallions), finely sliced; Toasted sesame seeds (optional); Shichimi togarashi (Japanese seven-spice blend) (optional); Pickled red ginger (beni shoga) (optional); 4 large eggs; 1 tbsp water

If you’ve ever been to Japan, you know the magic of a late-night gyudon bowl from Yoshinoya, Matsuya or Sukiya. It’s the ultimate comfort food: tender, thinly sliced beef and sweet onions simmered in a rich dashi-soy broth, served over steaming hot rice. But what if I told you that you could make an epic, high-protein version of this Japanese classic entirely in your rice cooker? That’s right. We’re talking 50g+ of protein in one bowl, and the Panasonic SR-DL184 Rice Cooker is doing all the heavy lifting. We’re cooking the rice, simmering the beef, and poaching the eggs to silky, creamy perfection all at the same time. The egg reveal at the end? Absolute money. It’s healthy, it’s ridiculously easy, and it hits those macro goals without sacrificing an ounce of flavour.

Unknown Chef

2 servingsMedium

Recipe by Marion Grasby · marionskitchen.com

30_to_60_min main_dish meat rice_dishes eggs healthy japanese one_pot stovetop meal_prep

14 ingredients

Ingredients

1 cup Japanese short-grain rice, rinsed and drained
1 cup water
1 tsp dashi powder (Japanese soup stock)
2 tbsp soy sauce
2 tbsp mirin
1 tsp sugar
1/2 large brown onion, thinly sliced
300 g thinly sliced beef (chuck or ribeye, the kind used for hot pot or shabu-shabu)
2 spring onions (scallions), finely sliced
Toasted sesame seeds (optional)
Shichimi togarashi (Japanese seven-spice blend) (optional)
Pickled red ginger (beni shoga) (optional)
4 large eggs
1 tbsp water

6 steps

Instructions

1
Place your rinsed Japanese short-grain rice into the inner pan of your Panasonic SR-DL184 Rice Cooker . Add the water, dashi powder, soy sauce, mirin and sugar. Give it a gentle stir so the seasonings dissolve and mix with the rice.
2
Scatter the thinly sliced onions evenly over the top of the rice and liquid. Next, gently separate your thinly sliced beef and lay it over the onions in an even layer. Do not stir! You want the beef and onions to steam and simmer on top while the rice cooks perfectly underneath.
3
Close the lid of the rice cooker. Select the ‘White Regular’ menu and press start. Now, walk away and let the machine work its magic. The Binchotan-coated inner pot will ensure the heat is distributed perfectly, cooking the rice while infusing the beef and onions with that classic sweet-savoury gyudon flavour.
4
When there are about 10 minutes left on the rice cooker timer (or when the machine switches to the ‘Keep Warm’ setting if you miss the countdown), lightly beat the 4 eggs in a bowl with 1 tablespoon of water. You don’t want to over-beat them; a few streaks of white and yolk are perfect.
5
Open the rice cooker lid quickly and carefully. Pour the beaten egg mixture evenly over the cooked beef. Close the lid immediately and let it sit on the ‘Keep Warm’ setting for 5-8 minutes. The residual heat and steam will gently poach the eggs into soft, silky, creamy curds.
6
Open the lid to reveal that glorious, creamy egg topping. Use a rice paddle to gently scoop deep into the pot, making sure you get a generous portion of the fluffy rice, the savoury beef and onions, and that perfect egg. Divide between two bowls. Top generously with sliced spring onions, toasted sesame seeds, a sprinkle of shichimi togarashi if you like a little heat and some pickled ginger. Serve immediately and enjoy your high-protein, zero-effort masterpiece!

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