Mushroom Free Gluten Free Japanese Gyudon
This Japanese beef bowl is pure comfort food — savory, slightly sweet, and deeply satisfying in the way only a well-seasoned broth ladled over fluffy short-grain rice can be. Thinly sliced ribeye or chuck simmers with soft, translucent onions in a fragrant blend of dashi, tamari, mirin, sake, and sugar until everything is tender and glossy. Using tamari in place of regular soy sauce is the key move here, keeping the whole dish completely gluten free without sacrificing any of that rich, umami depth you expect from a classic gyudon. Many Japanese restaurant versions or store-bought shortcuts sneak in ingredients that can be tricky to verify, so cooking this at home puts you fully in control of every component. The optional jammy soft-boiled egg, sliced scallions, toasted sesame seeds, and pickled red ginger on top take it from weeknight dinner to something that genuinely feels special. Best of all, the ingredient list is clean and straightforward — no hidden fillers, no fermented fungi, just honest, bold flavors that come together in one pan.
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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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