Chicken 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-in-your-mouth thinly sliced ribeye and sweet, silky onions. The secret to that 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 20 minutes. Tamari stands in for traditional soy sauce here, keeping the whole dish completely gluten free without sacrificing any of that deep, salty depth. The beef cooks gently right in the broth over the onions, staying incredibly tender as long as you pull it off the heat the moment it's just cooked through. Optional jammy soft-boiled eggs, toasted sesame seeds, sliced scallions, and pickled red ginger let everyone customize their bowl and add brightness to balance the richness. This is a naturally poultry-free dish built entirely around beef, so there's no substitution or workaround needed — it's just a classic done right. Whether you're feeding a weeknight crowd or treating yourself to a solo bowl, this one delivers serious restaurant-quality results from your own kitchen.
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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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