Step 1

Cook jasmine rice in your method of choice. I use a rice cooker.

Step 2

Make the sauce by combining maple syrup, soy sauce, mirin, water, garlic powder, pepper, and onion powder and set aside.

Step 3

In a large skillet over medium-high heat, add a splash of oil and add the beef to it. Cook until 80-90% browned and drain any excessive liquid in the pan.

Step 4

Push the beef to the side of the pan, making a large enough space in the middle of the pan for a bowl of rice. Add 1 tbsp butter to the middle of the pan and let it melt for a few seconds.

Step 5

Tightly pack around 3 cups of rice into a bowl and invert it into the middle of the pan, over the butter.

Step 6

Remove the bowl, drizzle the sauce over the rice and beef, and then top with the corn. Let everything cook together, untouched for 2 to 3 minutes. The bottom of the rice will get nice and crispy while the sauce cooks with the beef.

Step 7

Top off with the rest of the butter and green onions before serving.