High Protein Ground Beef & Root Vegetable One-Pot Rice a.k.a. Gyumeshi
Hey, foodie friends!
Welcome back to the blog! Today, I’m sharing the recipe from my latest video: a super easy and incredibly flavorful One-Pot Beef and Root Vegetable Rice, which we call “Gyumeshi” (牛めし) in Japan.
“Gyumeshi” literally means “beef rice,” and it’s a classic comfort food. My version is packed with savory ground beef, earthy root vegetables, and umami from shiitake mushrooms, all cooked together with the rice in a single pot. This means maximum flavor and minimal cleanup!
This hearty dish is not only delicious but also packs 36g of protein per serving, making it a perfect, well-balanced meal.
Ready to cook? Let’s get started!
Ingredients (Serves 1)
Here is what you’ll need. I’ve included metric and US customary measurements for you!
For the Beef & Vegetables:
Ground Beef: 120g (4.2 oz)
Gobo (Burdock Root): 25g (0.9 oz), finely chopped
Carrot: 25g (0.9 oz), finely chopped
Aburaage (Deep-fried Tofu Pouch): 1/2 sheet, thinly sliced
Garlic: 1/2 clove, minced
Dried Shiitake Mushroom: 1.5g (0.05 oz)
Vegetable Oil: 1 tsp
For the Sauce (Tare):
Soy Sauce: 1 tbsp
Sake: 2 tsp
Mirin (Sweet Rice Wine): 2 tsp
Sugar: 1/2 tbsp
A pinch of AJI-NO-MOTO® (or MSG)
For the Rice:
Japanese Short-grain Rice: 120g (approx. 0.6 US cup)
Water: 150ml (approx. 2/3 US cup)
Soy Sauce: 2 tsp
A pinch of Dashi Powder
For Topping:
Chopped Green Onions: As much as you like!
Instructions (Ready in 5 Easy Steps!)
Prep Your Ingredients: Rehydrate the dried shiitake mushroom in 1-2 tablespoons of water. Rinse the rice until the water runs mostly clear, then drain it in a colander. Finely chop the gobo and carrot, thinly slice the aburaage, and mince the garlic. In a small bowl, mix all the “Sauce (Tare)” ingredients together.
Sauté the Toppings: Heat the oil in a pot over medium heat. Add the gobo and carrots and sauté until they soften slightly. Add the ground beef, aburaage, minced garlic, and the prepared sauce. Continue to cook until the beef is browned and the liquid has almost completely evaporated. Remove everything from the pot and set it aside for later.
Start Cooking the Rice: Don’t wash the pot! Add the drained rice directly into it. Pour in the water (150ml / 2/3 cup), soy sauce (2 tsp), and a pinch of dashi powder. Stir well to combine.
Cook Everything Together: Add half of the cooked beef and vegetable mixture on top of the rice. Spread it out evenly. Bring the pot to a boil over high heat (this should take 1-2 minutes), then immediately reduce the heat to low, cover with a lid, and let it simmer for 15 minutes.
The Final Touch: After 15 minutes, turn off the heat. You’ll know it’s done when the water is fully absorbed. Pro tip: lean in close to the pot—a faint, toasty aroma is the sign of perfectly cooked rice! Top the rice with the remaining beef mixture and a generous sprinkle of chopped green onions. Mix it all together and enjoy your delicious, homemade Gyumeshi!
I hope you love this simple and satisfying One-Pot Gyumeshi. It’s a true taste of Japanese home cooking.
For a step-by-step visual guide, be sure to watch the full video on my YouTube channel! Don’t forget to like, subscribe, and let me know in the comments how yours turned out.
Happy cooking