Mustard 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 sliced beef and sweet softened onions. The umami-rich cooking liquid comes together from dashi stock, tamari, mirin, sake, and a touch of sugar, building that signature sweet-salty depth without a drop of anything off-limits. Tamari stands in for conventional soy sauce here, keeping the whole dish gluten free while delivering the same bold, satisfying flavor you'd expect from a classic gyudon. Mustard doesn't belong anywhere near traditional Japanese home cooking, so this recipe is naturally free of that concern — no label-reading required, just clean, straightforward ingredients. The optional jammy soft-boiled egg, pickled red ginger, and toasted sesame seeds take each bowl from weeknight dinner to something that genuinely feels special. It's the kind of meal that comes together in one pan and disappears just as fast.
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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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