Hazelnut 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 meltingly tender beef and sweet, silky onions. The secret is in the broth, where dashi stock, tamari, mirin, sake, and a touch of sugar come together to create that unmistakable umami depth you'd find in a Tokyo lunch spot. Tamari steps in for conventional soy sauce here, keeping the whole dish gluten free without sacrificing a single drop of flavor. Tree nut concerns can make Japanese-inspired cooking tricky when sauces and pre-made broths sneak in unexpected ingredients, but every component in this recipe is straightforward and easy to verify. The optional jammy soft-boiled egg is absolutely worth the extra few minutes — that barely-set yolk breaks into the broth and takes the whole bowl to another level. Finish it with pickled red ginger and a scatter of sesame seeds for brightness and crunch, and you've got a restaurant-quality meal made entirely on your own stovetop.
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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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