BHA & BHT Free Gluten Free Japanese Gyudon
This Japanese beef bowl is pure comfort food — savory, deeply flavored broth soaked into fluffy short-grain rice, topped with melt-tender slices of ribeye and sweet softened onion. The magic is in the broth, where dashi stock, tamari, mirin, sake, and a touch of sugar come together into something that tastes like it simmered all day even though it didn't. Many store-bought versions of this dish rely on soy sauce blends and packaged seasonings that can sneak in synthetic preservatives like BHA and BHT, but every ingredient here is straightforward and easy to vet at the label level. Tamari stands in for conventional soy sauce, keeping things both gluten free and clean, while the dashi stock brings that signature umami depth without any additives. The optional jammy soft-boiled egg, sliced scallions, toasted sesame seeds, and pickled red ginger let you build the bowl exactly the way you like it. It's the kind of weeknight dinner that feels like a restaurant treat — no shortcuts that compromise what goes into it.
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Learn more →Ingredients
4 servings
For the rice
- 2 cups japanese short-grain white rice
- 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
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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