Ginger Free Gluten Free Japanese Gyudon
This Japanese beef bowl is pure comfort food — savory, deeply umami-rich broth soaked into fluffy short-grain rice, topped with meltingly tender sliced beef and sweet softened onions. The broth gets its depth from dashi stock, tamari, mirin, sake, and just a touch of sugar, creating that signature sweet-salty balance that makes this dish so craveable. Because the recipe is built entirely around tamari instead of regular soy sauce, it stays completely gluten free without any compromise on flavor. One thing worth noting: the pickled red ginger listed as a garnish is entirely optional, so if you're avoiding that ingredient, you can simply leave it off and the bowl is still absolutely complete. A jammy soft-boiled egg halved over the top adds richness, while scallion greens and toasted sesame seeds bring a little freshness and crunch to finish. This is the kind of weeknight dinner that feels like a restaurant meal — minimal fuss, maximum payoff.
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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)
Can be omittedginger
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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