Dairy Free Gluten Free Japanese Gyudon

Total time40 min

Prep time15 min

Cook time25 min

4.8

(19)

This Japanese beef bowl is pure comfort food — savory, deeply flavored, and surprisingly simple to pull together on a weeknight. Thinly sliced ribeye or chuck simmers with sweet onion in a broth built from dashi, tamari, mirin, sake, and a touch of sugar, creating that signature balance of umami, sweetness, and depth that makes this dish so craveable. Tamari steps in for regular soy sauce here, keeping the whole thing gluten free while delivering the same rich, salty backbone you'd expect from a classic gyudon. The broth gets ladled generously over fluffy short-grain rice, so every bite is soaked through with flavor. Naturally, there's no butter, cream, or cheese anywhere near this dish — the richness comes entirely from the beef and that gorgeous braising liquid, so it's completely free of dairy without any substitutions required. Optional jammy soft-boiled eggs, scallions, sesame seeds, and pickled red ginger let you build the bowl exactly the way you like it. It's the kind of meal that tastes like it took way more effort than it actually did.

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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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