Low Sugar Gluten Free Japanese Gyudon

Total time40 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

For the rice

2 cups japanese short-grain white rice
RiceSelect Sushi Rice In Jar - 32 Oz Mahatma Gluten-Free Short Grain Sushi Rice Ocean's Halo Sticky Rice, 32 oz La Preferida® Fancy Pearl Rice Tamanishiki Rice Super Premium Short Grain - 15 Lb
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2 ½ cups water

For the beef

1 ¼ lb beef ribeye or beef chuck, very thinly sliced (about ⅛ inch)
1 large yellow onion, halved and thinly sliced into half-moons

For the broth

1 cup dashi stock (gluten free)
¼ cup tamari
¼ cup mirin
2 tbsp sake
1 tbsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

For serving

4 large eggs (optional)
2 scallions, thinly sliced (green parts only) (optional)
1 tsp toasted sesame seeds (optional)
pickled red ginger (beni shoga), for serving (optional)

Instructions

1
Rinse the rice in a medium saucepan under cold water, swirling and draining 3–4 times until the water runs mostly clear. Add 2 1/2 cups fresh water, cover, and bring to a boil over medium-high heat. Reduce heat to the lowest setting and cook, covered, for 12 minutes. Remove from heat and let steam, still covered, for 10 minutes.
2
While the rice cooks, combine the dashi stock, tamari, mirin, sake, and sugar in a large skillet or wide saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves.

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