Gluten Free Japanese Gyudon
Gyudon — Japanese beef and rice bowls — is one of those deeply satisfying weeknight meals that feels far more impressive than the effort involved. Thinly sliced ribeye simmers in a savory-sweet broth of dashi, tamari, mirin, sake, and a touch of sugar until the beef is just cooked through and the onions are silky and tender, all ladled over fluffy short-grain rice. The key swap that makes this version work is tamari in place of regular soy sauce, which traditionally contains wheat — here it delivers the same rich, umami depth without any gluten concerns. Dashi stock is called out specifically as gluten free, so you're not left guessing about hidden ingredients in the broth. Optional jammy soft-boiled eggs, sliced scallions, toasted sesame seeds, and pickled red ginger let everyone customize their bowl at the table. The whole thing comes together in about the time it takes the rice to cook, making it a genuinely doable dinner for four on a busy evening. Comforting, deeply flavorful, and completely weeknight-friendly — this is the kind of bowl you'll want on regular rotation.
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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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