Brazil Nut 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 sliced beef and sweet caramelized onion. The key to the rich, umami-packed sauce is a combination of dashi stock, tamari, mirin, and sake, which simmer together into something that tastes like it took hours but comes together in under 30 minutes. Tamari steps in for regular soy sauce here, keeping the whole dish completely gluten free without sacrificing any of that deep, salty depth. The onions cook low and slow in the broth until they're silky and almost jammy, which makes every bite feel incredibly satisfying. Optional jammy soft-boiled eggs, sliced scallions, toasted sesame seeds, and pickled red ginger let you build the bowl exactly the way you like it. Every ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden allergens sneaking into your bowl. It's the kind of weeknight dinner that feels like a restaurant treat — and once you make it, it's going straight into the regular rotation.
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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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