Macadamia Free Gluten Free Japanese Gyudon
This comforting Japanese beef bowl is the kind of weeknight dinner that feels far more impressive than the effort it takes to pull together. Thinly sliced ribeye simmers in a savory-sweet broth of dashi, tamari, mirin, and sake until just cooked through and impossibly tender, draped over a mound of fluffy short-grain rice. The key swap here is tamari in place of conventional soy sauce, which keeps the whole dish gluten free without sacrificing any of that deep, umami-rich flavor the dish is known for. Soft onions soak up every bit of that broth, and a jammy six-and-a-half-minute egg on top takes the whole bowl to another level. Pickled red ginger and a scatter of sesame seeds add brightness and a little crunch to finish. There are no nuts anywhere near this recipe — no hidden oils, no garnish blends to second-guess — just clean, straightforward ingredients doing exactly what they should. It's the kind of bowl that makes you wonder why you ever ordered takeout.
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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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