Peanut Free Gluten Free Japanese Gyudon
This Japanese beef bowl is pure comfort — savory, deeply flavored broth soaked into fluffy short-grain rice, topped with meltingly tender sliced beef and sweet caramelized onion. The key to making it work without gluten is swapping in tamari in place of conventional soy sauce, which typically contains wheat, so the umami-rich broth stays completely safe without sacrificing a single drop of flavor. Dashi stock brings that signature Japanese depth, and the mirin and sake round everything out into something that tastes like it took hours but comes together in under thirty minutes. If you go for the optional jammy soft-boiled egg on top, you'll get that gorgeous golden yolk bleeding into the broth — it's absolutely worth the extra six and a half minutes. A scatter of scallion greens, toasted sesame seeds, and a little pickled red ginger on top adds brightness and a gentle tang that cuts right through the richness. This is the kind of bowl that makes weeknight cooking feel genuinely exciting, and it's easy enough to become a regular in your rotation.
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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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