Paraben 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, creating that signature balance of salty, sweet, and savory that makes this dish so craveable. Tamari stands in for conventional soy sauce here, keeping the whole recipe free from wheat without sacrificing any of that deep, complex flavor. For anyone navigating ingredient sensitivities, the straightforward ingredient list is a genuine relief — no mystery additives, no heavily processed condiments, just clean pantry staples doing exactly what they should. The optional jammy soft-boiled egg adds a rich, silky finish that takes each bowl over the top, and a scatter of scallions, sesame seeds, and pickled red ginger brings brightness and crunch to every bite. It comes together in one skillet alongside a pot of steamed rice, making it an achievable weeknight dinner that tastes like it took far more effort than it did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!