Japanese Gyudon One-Pot Rice Cooker

Thinly slice the scallions and set aside for garnish.

Rinse the jasmine rice under cold water until the water runs clear, then drain.

Peel the yellow onion and cut it into thin wedges.

Measure the beef bone broth, soy sauce, mirin, and dashi powder; set them aside.

Place the rinsed rice in the rice cooker bowl, then add the sliced beef, onion wedges, ginger, broth mixture, and the measured seasonings.

Close the rice cooker lid and select the regular white‑rice cooking setting (approximately 30 minutes).

While the rice cooker works, bring a pot of water to a rolling boil, gently lower the eggs, and boil for exactly 6 minutes.

Immediately transfer the boiled eggs to an ice‑water bath for 2 minutes, then peel and set aside.

When the rice cooker signals that cooking is complete, gently fluff the rice and beef mixture with a wooden spoon to distribute the flavors.

Divide the gyudon evenly into two serving bowls, top each bowl with a peeled soft‑boiled egg (halved if desired) and a generous sprinkle of the sliced scallions, then serve hot.