Capsaicin Free Gluten Free Japanese Gyudon
This Japanese beef bowl is pure comfort food — savory, silky, and deeply satisfying in that way only a well-seasoned broth over steamed rice can be. Thinly sliced ribeye or chuck simmers with sweet onions in a fragrant blend of dashi, tamari, mirin, sake, and a touch of sugar, creating a glossy, umami-rich sauce that soaks beautifully into every grain of short-grain rice. The key swap here is tamari in place of conventional soy sauce, which keeps the whole dish completely gluten free without sacrificing any of that deep, salty depth. For anyone avoiding capsaicin, this recipe is a natural fit — there's no chili, no pepper heat, and no hidden spice lurking in the broth, just clean, mellow Japanese flavors from start to finish. Optional jammy soft-boiled eggs add a luscious richness, and a scatter of scallion greens and toasted sesame seeds rounds everything out beautifully. It's the kind of weeknight bowl that feels like a restaurant meal but comes together in a single skillet.
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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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