Cinnamon Free Gluten Free Japanese Gyudon
This Japanese beef bowl is pure comfort food — savory, deeply satisfying, and surprisingly simple to pull together at home. Thinly sliced ribeye simmers with sweet onions in a rich broth of dashi, tamari, mirin, sake, and a touch of sugar, building layers of umami flavor that soak right into the fluffy short-grain rice underneath. The whole dish comes together in one skillet, which means less cleanup and more time enjoying the results. Many spice blends and store-bought sauces sneak in unexpected ingredients, but this recipe keeps things clean and straightforward — every component is right there in the list, no mystery additions. Tamari steps in for regular soy sauce, keeping the entire bowl gluten free without sacrificing any of that deep, salty backbone the broth needs. A jammy soft-boiled egg, a scatter of scallion greens, toasted sesame seeds, and a little pickled red ginger on top take it from weeknight dinner to something that genuinely feels special. It's the kind of bowl you'll want to make on repeat.
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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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