Cashew Free Gluten Free Japanese Gyudon
This Japanese beef bowl is pure comfort in a dish — savory, slightly sweet broth soaked into fluffy short-grain rice, topped with melt-in-your-mouth thinly sliced beef and tender onions. The flavor comes from a beautifully balanced combination of dashi stock, tamari, mirin, sake, and a touch of sugar, creating that deeply satisfying umami richness that makes gyudon so craveable. Tamari steps in here instead of conventional soy sauce, keeping the whole dish gluten free without sacrificing a single drop of depth or authenticity. The optional jammy soft-boiled egg on top is genuinely worth the extra few minutes — that barely-set yolk melts right into the broth and takes the whole bowl to another level. Finishing touches like sliced scallions, toasted sesame seeds, and pickled red ginger add brightness and a little pop of color that make it feel like a proper restaurant bowl at home. There are no nuts or nut-derived ingredients anywhere in this recipe, so it's a completely worry-free choice for anyone navigating tree nut sensitivities. Whether you're cooking for a weeknight dinner or just chasing that cozy Japanese comfort food feeling, this one absolutely delivers.
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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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