1¼ to 1½ lb thinly sliced beef (ribeye, sirloin, or hot-pot style)
3 cups cooked jasmine rice (best if lightly chilled)
1 tbsp neutral cooking oil
2 tbsp unsalted butter, divided
¼ cup sweet corn (canned or frozen)
¼ cup sliced scallions (green onion)
4 tbsp soy sauce (low sodium preferred)
4 tbsp maple syrup or honey
2 tbsp mirin (if available)
2 tbsp water
1 tsp garlic powder
½ tsp onion powder
½ tsp ground black pepper (or to taste)
Optional: extra green onions for garnish
Instructions
Prepare sauce
In a bowl, whisk together soy sauce, honey, mirin, water, garlic powder, onion powder, and black pepper.
Set aside.
Brown beef
Set your Claypot Cooker to Saute High and let it preheat, about 5 minutes
Add the sliced beef and cook until ~80-90% done. Push the cooked sliced beef to the sides of the claypot
Layer in claypot
Place 1 tbsp butter in the center. Immediately pack the 3 cups of cooked rice into a bowl and invert into the center, over the butter (so you get a packed rice mound).
Sprinkle corn around/over the rice. Drizzle the prepared sauce over everything (rice + beef).
Then top with the remaining 1 tbsp butter and scallions.
Cover with the lid and let everything cook for about 1-2 minutes.
Serve
Using a spoon or spatula, loosen the rice from the bottom so you get that delicious crisp layer.
Decide either to mix everything together or eat it seperated
Serve directly from the claypot for rustic charm.
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