Rice Cooker Beef Pepper Rice

• 1 cup (150 g) Japanese short grain rice
• 4-6 tbsp yakiniku sauce* or alternative below
• 2-3 minced garlic cloves, divided
• 1 tsp beef stock
• 3/4 cup (120 g) corn
• 9 oz (250 g) thinly sliced beef (beef blade chuck, ribeye, short plate, sirloin or brisket)
• 1/2 tsp black pepper
• 1 scallion
• 1-2 knobs of butter

Yakiniku Sauce Alternative

• 2-2.5 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp mirin
• 1 tbsp sake
• 1 tsp sugar

1. 1

   Prepare the Rice: Rinse the rice until the water runs mostly clear (see how to wash rice for details). Add the rice to the rice cooker pot along with 1 1/2 tbsp yakiniku sauce. Add water just shy of the 1-cup line in your rice cooker (or about 1/2 cup if your rice cooker doesn’t have markings). Stir in 1 minced garlic clove and beef stock, then top with the corn. Start cooking on white rice mode.

2. 2

   Marinate the Beef: While the rice cooks, marinate the thinly sliced beef with the remaining yakiniku sauce, minced garlic, and black pepper.

3. 3

   Add the Beef: With 15 minutes left on the rice cooker timer, open the lid and place the marinated beef on top to finish cooking. Note: If your rice cooker doesn’t allow you to open it before the cooking cycle is over or you are using beef slices thicker than 1 mm, add it at the beginning on top of the corn to ensure it fully cooks.

4. 4

   Finish & Serve: Once the rice is done, open the lid and mix in the scallions and butter. Let the butter melt, then toss everything together. Scoop into bowls and top with extra scallions, black pepper, and more butter if desired. Serve and enjoy!