Plat
One Pot Rice Cooker Japanese Gyudon
40 minPour 2Nutri-Score B€€
B
40 min
40 minOne Pot Rice Cooker Japanese Gyudon
ce qu’il vous faut
Ingrédients
eye of round beef (thinly sliced (shabu-shabu style))Viandes283 g
jasmine rice (uncooked, rinsed)Céréales133 g
beef bone brothÉpicerie80 ml
soy sauceÉpicerie30 ml- mirinÉpicerie15 ml
dashi powderÉpices2,5 g
yellow onion (sliced)Fruits et légumes1 morceau
ginger (grated or minced)Fruits et légumes7,5 g
eggs (boiled 6 min, jammy)Produits laitiers2 morceaux- green onion (thinly sliced)Fruits et légumes1 morceau
par portion
Nutrition
514kcal
- Glucides
- 59 g
- Protéines
- 47 g
- Lipides
- 10 g
ce que vous utiliserez
Ustensiles
rice cooker
Casserole
Saladier
pas à pas
Préparation
- Étape 1
Prepare the toppings
- Thinly slice the green onions.
- Rinse the rice with water until the water runs clear.
- Étape 2
Load the rice cooker
- Add the rice, beef, beef bone broth, soy sauce, mirin, dashi powder, yellow onion and ginger to the rice cooker.
- Stir to combine.
- Étape 3
Cook the gyudon
- Cook in the rice cooker until the rice is tender and the beef is cooked through.
- Étape 4
Boil the eggs
- Boil the eggs in a pot of boiling water.
- Immediately transfer to an ice bath to make jammy eggs.
- Étape 5
Assemble and serve
- Add half of the gyudon to a bowl.
- Top with a boiled egg and half of the green onions.
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