Gyudon
This week’s recipe is a Rice Cooker Gyudon (with quinoa + lentils). A comforting Japanese inspired beef and onion bowl made even more balanced by mixing rice with quinoa and lentils for extra fiber, protein, and staying power.
This one is a bit different from what I usually cook. It leans into a new flavor direction for me with that classic sweet/savory Gyudon style, rather than my more familiar everyday meals. The twist isn’t just the nutrition boost, but also stepping slightly outside my usual rotation to try something more Japanese-inspired while still keeping it simple, cozy, and made in the rice cooker.
I suggest going to your local Asian market like H Mart, where you can find Hondashi powder along with the rest of the ingredients you need for this recipe, all in one place.
Let’s dig in!
Total time: 45 Minutes | Prep Time: 15 Minutes | Cook Time: 30 Minutes
Servings: 8
Gyudon topped with Lao Gan Ma Spicy Chili Crisp
4 Cups of Cauliflower Rice
1/4 Cup of Quinoa
1/4 Cup of Green Lentils
1lb Shaved Beef Steak
1 White Onion
3 Cups of Water
1 Tbsp Ajinomoto Hondashi powder
4 Tbsp Soy Sauce
2 Tbsp Mirin
2 Tbsp Gekkeikan Sake (optional)
1 Tbsp Sugar (or substitute with alternative sweetener)
1-2 Tbsp Lao Gan Ma Spicy Chili Crisp (optional reserve for garnish)
Prep: Rinse the jasmine rice, quinoa, and lentils under cold water until the water runs mostly clear. Thinly slice the white onion.
Make broth mixture: In a large measuring cup or bowl, combine 3 cups water, 1 Tbsp Hondashi powder, 4 Tbsp soy sauce, 2 Tbsp mirin, 2 Tbsp sake (optional), and 1 Tbsp sugar. Stir until the sugar and Hondashi fully dissolve.
Assemble: Add the rinsed rice, quinoa, lentils, cauliflower rice, and sliced onion to a rice cooker or large pot. Pour the seasoned broth mixture over everything and stir gently to combine. Lay 1 lb shaved beef evenly across the top.
Cook: Rice cooker: Cook using the normal white rice setting.
Stovetop: Bring to a boil over medium-high heat, then cover and reduce to low. Simmer for 18–20 minutes until the liquid is absorbed.
Rest: Let the rice sit covered for 10 minutes after cooking to finish steaming and absorb any remaining moisture.
Serve: Fluff gently with a rice paddle or fork. Serve with gyudon beef and top with Lao Gan Ma Spicy Chili Crisp.
550 Calories | 38 g Protein | 45-48 g Carbs | 18g Fat | 5-6 g Fiber
Tatum’s Recipe Hacks:
🍃 For an extra layer of heat, crunch, and umami, drizzle chili crisp over the finished bowl just before serving. It adds a smoky-spicy kick that balances the savory-sweet gyudon base and brings a bit of texture contrast. Start with about 1–2 teaspoons per bowl and adjust to taste depending on how spicy you like it.
❓ 🥬 Lentils are one of the oldest cultivated foods in the world, eaten for over 9,000 years. They were even found in ancient archaeological sites in the Middle East, where they were a staple long before modern grains like rice and wheat became common.
Let’s work together! Want individualized meal and snack ideas that align with your nutrition and wellness goals?
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Cheers to thriving together!
