Can I use a different protein?

Yes! You can use chicken, pork, or even tofu for a plant-based version.

What rice cooker can I use?

Ideally, use a 3 or 5-cup rice cooker for this recipe. You can use a multi function rice cooker or a rice cooker with a on and off switch. For more details on cooking meals in a rice cooker, check out my rice cooker guide .

Can I double the recipe?

Yes! Simply double all the ingredients, but make sure your rice cooker can handle the volume. A 5.5 or 10-cup rice cooker works best for doubling.

Rice Cooker Beef Pepper Rice (Pepper Lunch)

Name: Rice Cooker Beef Pepper Rice
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: Japanese
Ingredients: 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; 2-2.5 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp mirin; 1 tbsp sake; 1 tsp sugar

Description

Rice Cooker Beef Pepper Rice is a quick and easy one-pot recipe that brings the classic Japanese beef pepper rice to your kitchen! Juicy thinly sliced beef, sweet corn, buttery rice, and a flavorful yakiniku sauce come together for a sizzling meal—no hot plate needed. Perfect for a fast, satisfying dinner with minimal cleanup!

Ingredients

Units

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

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Instructions

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

Notes

If you prefer a stronger flavor, use more yakiniku sauce. For a lighter taste, use less. Different brands of yakiniku sauce vary in flavor and saltiness, so adjust to your preference.

Prep Time: 5 minutes
Cook Time: 60 minutes
Category: Main dish
Method: Rice Cooker
Cuisine: Japanese

Nutrition

Serving Size: 1 serving
Calories: 589
Sugar: 8.9 g
Sodium: 1103 mg
Fat: 27 g
Saturated Fat: 11.7 g
Unsaturated Fat: 15.2 g
Trans Fat: 0
Carbohydrates: 54.6 g
Fiber: 2.1 g
Protein: 30.4 g
Cholesterol: 85 mg