High Fructose Corn Syrup Free Gluten Free Japanese Gyudon
This Japanese beef bowl is the kind of deeply savory, soul-warming meal that feels like a restaurant order but comes together entirely in your own kitchen. Thinly sliced ribeye simmers with sweet onion in a fragrant broth built from dashi, tamari, mirin, sake, and just a touch of sugar — every ingredient straightforward and easy to verify. That matters, because conventional versions of this dish often rely on soy sauce and pre-made broths that sneak in unwanted sweeteners. Here, the broth is made from scratch, so you stay in full control of what goes into the bowl. The beef turns silky and tender in just a few minutes, soaking up that umami-rich liquid alongside the soft, jammy onions. Ladled over steamed short-grain rice and finished with a jammy soft-boiled egg, scallions, sesame seeds, and a little pickled ginger, it's a complete, satisfying meal with nothing hidden and nothing to second-guess.
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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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