Name: Kotori gyudon (Japanese Beef Bowl) 牛丼
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2 servings
Ingredients: 1 rice measuring cup Japanese short grain rice; 2 tbsp thinly sliced beef; 2 tbsp onion, thinly sliced; 1 spring onion/scallion; ½ tsp neutral-flavoured oil (vegetable, rice bran, canola, etc); 1 large egg (beaten); 1 tbsp soy sauce; 1 tsp sugar; 1 tbsp mirin; 1 tsp sake (substitute with dry sherry or Chinese rice wine; for a non-alcoholic sub, use water)

AuthorHungry PandaCategoryMeat, One PotDifficultyIntermediate

Yields2 Servings

Prep Time20 minsCook Time40 minsTotal Time1 hr

INGREDIENTS

1 rice measuring cup Japanese short grain rice

2 tbsp thinly sliced beef

2 tbsp onion, thinly sliced

1 spring onion/scallion

½ tsp neutral-flavoured oil (vegetable, rice bran, canola, etc)

1 large egg (beaten)

1 tbsp soy sauce

1 tsp sugar

1 tbsp mirin

1 tsp sake (substitute with dry sherry or Chinese rice wine; for a non-alcoholic sub, use water)

OPTION USING STEAMING BOWL

Add rice to the Kotori inner bowl. Fill with water to the SHORT GRAIN water level 1 line.

Add steam tray and bowl above rice. Mix oil, soy, sugar, mirin and sake then add to the steaming bowl along with sliced onions and beef.

Pour beaten egg on top of the mixture in the steaming bowl Select SHORT GRAIN setting and press START.

Once cooked, you can put the beef and egg mixture on top of the cooked rice and garnish with spring onions. If preferred, eat separately

OPTION USING INNER BOWL ONLY

Add rice to the Kotori inner bowl. Mix the sauce in a bowl, add the sliced beef and onions.

Drain the sauce into the rice then top with water to the SHORT GRAIN level 1 line.

Add beef and onions on top of the rice and water, the pour the beaten egg on top.

Place lid, select SHORT GRAIN and press START. Once cooked, mix well, garnish with spring onions

Ingredients