Oats Free Gluten Free Japanese Gyudon
This Japanese beef bowl is pure comfort food — savory, silky, and deeply satisfying in a way that feels both humble and special. Thinly sliced ribeye simmers low and slow over a bed of softened onions in a fragrant broth of dashi, tamari, mirin, sake, and a touch of sugar, building layers of umami that soak right into the fluffy short-grain rice below. The key to keeping this completely free from gluten and oats is swapping in tamari for conventional soy sauce and using a certified gluten free dashi stock — two small moves that make a big difference without changing the soul of the dish at all. Gyudon can be tricky to navigate when eating out or buying pre-made, since many versions rely on standard soy sauce or seasoning blends that sneak in unwanted ingredients. Making it at home puts you fully in control of every component. Finish each bowl with a jammy soft-boiled egg, a scatter of scallion greens, toasted sesame seeds, and a tangle of pickled red ginger for brightness and color. It's the kind of weeknight dinner that looks impressive, tastes restaurant-worthy, and comes together in a single skillet.
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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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