The Ultimate Rice Cooker Beef Gyudon | Chop, Cook, Eat.

Welcome to Chop, Cook, Eat! In this new series, Jeremy Pang puts recipes from his upcoming cookbook to the test, timing each one to see how long they really take to make.
This easy beef gyudon, made in a rice cooker, is a low-fuss dinner packed with flavour. But where should it go? In the Prep and Forget section or the 30-Minute section?
Rice Cooker: Beef Gyudon (Poll: Prep and forget VS 30 Minutes)
Japanese short grain rice
Water
Chuck or ribeye beef steak, finely sliced
Red onion, finely sliced
Egg yolk (optional)
The Marinade
2 tbsp light soy sauce
1 ½ tbsp sake
1 tbsp mirin
1 tsp sugar
1 thumb sized piece ginger, finely sliced into matchsticks
Quick Chilli Sauce
1 tbsp Korean chilli flakes
½ tbsp toasted sesame seeds
1 spring onion, finely sliced into rings
2 tbsp vegetable oil
1 tbsp light soy sauce
1 tbsp mirin
1. Wash the rice well and then measure the water and place in the rice cooker. Start cooking the rice so that the rice gets to absorb the water and you don’t overcook the meat.
2. Massage the marinade well into the sliced beef (whichever cut of meat you decide to use). Once the rice cooker has been cooking the rice for at least 15 minutes, lay the marinated beef on top of the rice and then scatter the red onion over the top and close the lid to then let the rice cooker finish off the cooking cycle.
3. Meanwhile, mix the Korean chilli flakes, toasted sesame seeds and spring onion together and heat 2 tbsp vegetable oil in a wok or a small pan to a smoking point, then take it off the heat and allow the oil to cool for 30 seconds before pouring over the chilli flake mix to gently sizzle. Pour the light soy and mirin over the top of the oil to finish. Serve the rice with the chilli oil on the side. I also like to place a raw egg yolk over the top to finish.
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Category : Sharq milliy taomlari

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