Caffeine Free Gluten Free Japanese Gyudon
This Japanese beef bowl is pure comfort food — savory, deeply flavored, and surprisingly simple to pull together at home. Thinly sliced ribeye simmers in a fragrant broth of dashi, tamari, mirin, sake, and a touch of sugar, soaking up every bit of that umami richness alongside soft, sweet onions. The whole thing gets ladled over fluffy short-grain rice, and if you're feeling extra, a jammy soft-boiled egg and a pinch of pickled red ginger take it completely over the top. Because the broth is built entirely from naturally gluten-free ingredients — including tamari in place of conventional soy sauce — there's no need to stress about hidden gluten sneaking in through the pantry. The key is not overcooking the beef; just a few minutes in the simmering broth keeps it silky and tender rather than tough. None of the ingredients here contain caffeine, so this is a genuinely worry-free weeknight dinner from start to finish. It's the kind of bowl that tastes like it came from a restaurant but comes together in your own kitchen with minimal fuss.
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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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